Classic New Jersey Braised Chuck Eye Pot Roast
Recipe by Martha Stewart
A frugal, family‑style pot roast that originated in Nutley, New Jersey. A well‑browned chuck eye roast is braised low and slow with onions, carrots, celery, turnips and baby potatoes in a simple water‑and‑vinegar broth, yielding tender meat and a rich, silky gravy. Perfect for feeding a crowd and making leftovers for days.
MediumAmericanServes 8
Printable version with shopping checklist
Source Video
0m
Prep
4h 19m
Cook
31m
Cleanup
4h 50m
Total
Cost Breakdown
Total cost:$16.67
Per serving:$2.08
Critical Success Points
- • Browning the meat without any liquid
- • Deglazing the pot to capture fond
- • Maintaining a low simmer during the long braise
- • Straining the gravy to achieve a smooth texture
- • Resting the roast before slicing
Safety Warnings
- • Handle raw meat with clean hands and separate cutting board; wash thoroughly after use
- • Olive oil will be very hot during browning – use oven mitts and keep face away
- • The braising liquid is hot; lift the lid away from you to avoid steam burns
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