Dick Clark's New England Yankee Pot Roast

Step 1: Preheat your oven to 350° F

Step 2: And position a rack in the lower half of the oven.

Step 3: Pat the meat dry and season liberally on all sides with salt and pepper.

Step 4: Set a large Dutch oven over medium-high heat, and add 2 tablespoons of oil.

Step 5: Add the beef to the pot and sear evenly on all sides, using tongs to turn the roast, about 5 minutes per side.

Step 6: Transfer to a plate and set aside.

Step 7: Lower the heat to medium and add the remaining oil.

Step 8: Add the onion, garlic, and chopped herbs, and cook, stirring often, until the onions are translucent, about 6 minutes.

Step 9: Add the tomato paste don't burn

Step 10: Deglaze the pot:

Step 11: Add 1 cup of the beef stock, scraping up the browned bits from the bottom of the pot.

Step 12: Add vinegar and Worcestershire sauce

Step 13: Then return the browned roast to the pot, adding more stock to come a little more than halfway up the meat (the amount of stock you’ll need will vary with the size of the roast and pot.

Step 14: Bring to a simmer.

Step 15: Once it’s simmering, remove the pot from the heat. Cover the top with a sheet of aluminum foil

Step 16: Then cover with the lid.

Step 17: Transfer the pot to the oven and cook until the beef is quite tender, 2 hours.

Step 18: Be sure the liquid in the pot is simmering, not boiling, and that there’s enough liquid to prevent the meat from drying out.

Step 19: Remove the pot from the oven and arrange the vegetables, bay leaf, horseradish and herbs around the meat.

Step 20: Pour gravy mixture over

Step 21: Cover and return to the oven for an additional 50 minutes minutes, or until the vegetables are tender and a knife slips easily in and out of the meat. Transfer the roast to a plate and tent with foil for 15 minutes.

Step 22: To serve, slice against the grain or have chunks of meat