NEW ENGLAND POT ROAST

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New England Pot Roast image

This pot roast goes from a dinner favorite to a dinner must-have thanks to the horseradish that gets spread on the outside of the roast. This classic recipe can easily be tailored to your family's liking using a few ingredient swaps. Check out our Expert Tips section for instructions on how to make a cream gravy pot roast or garlic-herb roast-you won't regret it!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 8

Number Of Ingredients 10

1 boneless beef chuck arm, shoulder or blade pot roast (4 lb)
1 to 2 teaspoons salt
1 teaspoon pepper
1 jar (8 oz) prepared horseradish
1 cup water
8 small potatoes, cut in half
8 medium carrots, cut into fourths
8 small onions, skins removed
1/2 cup cold water
1/4 cup Gold Medalâ„¢ all-purpose flour

Steps:

  • In 4-quart Dutch oven, cook beef over medium heat until brown on all sides. Reduce heat to low.
  • Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add 1 cup water to Dutch oven. Heat to boiling; reduce heat. Cover and simmer 2 hours 30 minutes.
  • Add potatoes, carrots and onions to Dutch oven. Cover and simmer about 1 hour or until beef and vegetables are tender.
  • Remove beef and vegetables to warm platter; keep warm. Skim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.

Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 35 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 7 g, TransFat 0 g

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