New England "Boiled" Dinner

New England "Boiled" Dinner

Great-Grandma Ruth always made this simple and hearty dinner with a chuck roast and never corned beef. 

She would simmer it on the stove until the beef was tender (no slow cooker in her pantry!).  I like to make it with brisket or chuck roast in the slow cooker or Instant Pot.

This is a variation on the Slow Cooker Pot Roast Recipe.


2-3 lb Brisket 
4 medium redskin potatoes - quartered
4 carrots - chopped in 2 inch pieces
1 large sweet onion - quartered
2 sticks of celery - chopped in 2 inch pieces
1/2 head of cabbage sliced 1 inch thick
Turnips, rutabaga, parsnips or other root veggies as desired cut into serving size pieces.


  1. Thaw Brisket 
  2. Add potatoes, carrots, onion, celery, cabbage, turnips, rutabaga, and parsnips to slow cooker.  Sprinkle with salt & pepper.
  3. Add Brisket to slow cooker and sprinkle with salt & pepper
  4. Add 1 cups of water or broth
  5. Cook on low for 8-10 hours or until meat is tender.

I usually make a soup or stew from the leftovers by cutting the leftover meat & veggies into bite-size pieces, thickening the leftover broth with corn starch, and adding dumplings on top.  

PS ... you can use chuck roast, brisket , shank , rump roast , or short ribs .

Last week's recipe ...