Get a taste of colonial America with hearty fare inspired by 18th-century recipes while dining in one of 6 historically-themed rooms honoring American heroes such as Benjamin Franklin at Liberty Tree Tavern

We have eaten at Liberty Tree Tavern for dinner many times and love the family style Thanksgiving type meal. This year we decided to try something different we decided to do a table service for lunch. We usually reserve a table service for dinner but thought we test out this different menu.

 

We started with the Sweet Corn Fritters with House-made Pepper Jelly.  They were very good.

 

My mom and daughter both got the New England Pot Roast.  My daughters came off of the kids menu but as you can see from the pictures it was pretty much the same as the adult meal.  I honestly can’t remember whos is whos in these pictures. LOL  Both thoroughly enjoyed this meal my daughter cleared her plate.

 

My husband, Dad and I all got the Pilgrims Feast which was very yummy and we cleared our plates!

 

Dessert was pretty much Ooey Gooey Toffee Cake for everyone but me.  I got the Boston Cream Pie and my daughter got the kids Ice Cream Sundae.  Everyone enjoyed their desserts.
Overall this was a great lunch slightly heavy for a very hot day but after we ate we went straight back to the resort for a swim and nap so we didn’t have to walk around the park.

 

Here is the recipe to make the yummy pot roast at home.  Give it a try when you are in need of a taste of Disney!

New England Pot Roast

Ingredients:

1/4 cup vegetable oil
3-4 pounds of boneless beef shoulder roast or arm roast
1 stick of butter
2 cups diced carrots
2 cups diced celery
2 cups diced onion
2 cups fresh mushrooms
1/4 cup chopped garlic, fresh or prepared
2 tablespoons thyme
1 cup all-purpose flour
6 cups beef broth
Salt and pepper to taste

Instructions:

  1. Preheat oven to 350 degrees
  2. Heat ¼ cup oil in heavy pan, browning the meat on each side.
  3. Remove the meat and add butter. After butter has melted, add carrots, celery, onion, mushrooms, garlic, and thyme. Cook until vegetables are tender. Stir in the flour, and continue cooking until flour is lightly browned.
  4. Stir in beef broth. Add the meat back into the pan
  5. Cover and bake for 40 minutes to 2 hours or until meat is very tender.

 

You may find that it takes longer for the meat to fall apart depending on the cut.  Serve with mashed potatoes. I have also made this in the crock pot adding potatoes with excellent results. The recipe I found calls for a cup of burgundy wine but my New England Pot Roast is delicious without it.

 

 

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