BIDDEFORD, Maine (NEWS CENTER) -- If anyone knows a true meat and potatoes meal, it's the Biddeford Fire Department. Paramedic and firefighter, Mike Drew, shares his recipe for New England Pot Roast, a hybrid between his two grandmothers' recipes.
You'll need:
Boneless Beef roast, 1/3 to 1/2 pound per person for large serving
Potatoes
Carrots
Onion
Olive oil
Cornstarch
Ground black pepper
Celery Salt
Heat olive oil over medium heat. Sprinkle celery salt and pepper over outside of the roast. Brown all sides of the roast in oil, then place the roast in 2-3 inches of water in a slow cooker.
Add peeled onions and peeled and sliced carrots. For 2-3 pound roasts, allow 2- 2 1/2 hours cooking time before adding potatoes. Once the potatoes are soft, remove the roast and allow it to sit for 15 minutes before carving.
Reserve some of the juice in the slow cooker for the gravy. Bring to a boil in a saucepan, then slowly add cornstarch diluted with cold water -- while stirring constantly. Gravy should thicken quickly Allow it to boil slowly an additional minute.
Serve and enjoy!
NEWS CENTER