One pot on the stove, three and a half hours, and eight plates that overflow. Beef chuck roast that pulls apart with a fork, yellow potatoes, carrots, rutabaga and wedges of green cabbage that have soaked up all that broth. On the table: bread, plenty of butter and pickled beets. It is the best-value fall supper I know, and the next day it is even better!<\/p>\n
The salt pork stays. It is the backbone of a real boiled dinner, and I brown it before the onion so everything else cooks in that fat. Nobody touches that part. The rest I pushed. A red wine deglaze, maple syrup and cider vinegar in the braising liquid. Three things my grandmother would never have put in there. The wine lifts everything stuck to the bottom of the pot, the maple rounds it off, the vinegar keeps it alive. A boiled dinner can be dull. This one is not.<\/p>\n
Three litres of stock, three pounds of meat, six potatoes, six carrots, a rutabaga and a whole cabbage. It does not fit in a regular Dutch oven. I ended up pulling out my giant pasta pot, and it was still tight. Count on 7 L minimum, 9 L if you have it. Otherwise split it between two pots. Nothing is more annoying than reaching the vegetable stage and realizing they will not fit.<\/p>\n","protected":false},"excerpt":{"rendered":"
My old-fashioned boiled dinner with beef chuck roast, deglazed with red wine and lifted with maple. One pot, eight generous servings.<\/p>\n","protected":false},"featured_media":63028,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"beef boiled dinner chuck roast","_yoast_wpseo_title":"Boiled Dinner Recipe (Beef Chuck Roast)","_yoast_wpseo_metadesc":"My old-fashioned boiled dinner with beef chuck roast, deglazed with red wine and lifted with maple. One pot, eight generous servings.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Boiled Dinner Recipe (Beef Chuck Roast)","_yoast_wpseo_opengraph-description":"My old-fashioned boiled dinner with beef chuck roast, deglazed with red wine and lifted with maple. One pot, eight generous servings.","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[],"sponsorship":[],"class_list":["post-63035","recipe","type-recipe","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n