New England Pot Roast
From Betty Crocker
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 Medal® all-purpose flour
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.
Slow Cooker Directions: In 12-inch skillet, cook beef over medium heat until brown on all sides. In 4- to 6-quart slow cooker, place potatoes, carrots and onions. Place beef on vegetables. In small bowl, mix horseradish, salt and pepper; spread evenly over beef. Pour water into slow cooker. Cover and cook on Low heat setting 8 to 10 hours.
NEW ENGLAND POT ROAST
From Betty Crocker's Hearty Meat and Potatoes, 1985
1 (4 pound) beef arm, blade or cross rib pot roast*
1 tablespoon salt
1 teaspoon pepper
1 (5 ounces) jar prepared horseradish
1 cup water
8 small potatoes, cut into halves
8 medium carrots, cut into fourths
8 small onions Kettle Gravy (recipe follows)
Cook beef in Dutch oven over medium heat until brown; reduce heat. Sprinkle with salt and pepper. Spread horseradish over both sides of beef. Add water. Heat to boiling; reduce heat. Cover and simmer on top of range or in 325 degree F oven 21/2 hours. Add vegetables. Cover and cook until tender, about 1 hour. Place on warm platter. Prepare gravy; serve with beef.
KETTLE GRAVY
Skim excess fat from broth. Add enough water to broth to measure 2 cups. Shake 1/2 cup cold water and 1/4 cup all-purpose flour in tightly covered container; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.
*A 3 pound beef bottom round, rolled rump, tip or chuck eye roast can be substituted. Use 2 teaspoons salt.
VARIATIONS:
BARBECUE POT ROAST
Decrease salt to 1 1/2 teaspoons. Omit horseradish and water. Mix 1 (8 ounce) can tomato sauce, 1/4 cup water; 1 tablespoon packed brown sugar; 1 tablespoon prepared horseradish and 1 teaspoon prepared mustard; pour on beef.
SAVORY POT ROAST
Omit horseradish. Sprinkle beef with 1 teaspoon dried dill weed. Prepare gravy as directed except - add enough water to measure 1 1/2 cups. After boiling, reduce heat. Stir in 1/2 cup dairy sour cream and 1 teaspoon dried dill weed; heat.
SPICY POT ROAST
Omit horseradish. Stir 1/4 cup catsup, 2 tablespoons vinegar; 2 cloves garlic, crushed, and 1/4 teaspoon ground ginger into the gravy. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally 10 minutes.
WINE POT ROAST
Omit horseradish and water Mix 3/4 cup dry red wine, 3/4 cup dairy sour cream, 2 cloves garlic, crushed, and 1/2 teaspoon dried thyme leaves; pour on beef. Stir 2 tablespoons lemon juice into the gravy
Swiss Steak
From Betty Crocker's Cookbook Bridal Edition
1 1/2-pound beef boneless round, tip or chuck steak, about 3/4 inch thick
3 tablespoons all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon salt
2 tablespoons vegetable oil
14 1/2-ounce can whole tomatoes, undrained
2 cloves garlic, finely chopped
1 cup water
1 large onion, sliced
1 large green bell pepper, sliced
Cut beef into 6 serving pieces. Mix flour, mustard and salt. Sprinkle half of the flour mixture over 1 side of beef; pound in with meat mallet. Turn beef; pound in remaining flour mixture. Heat oil in 10-inch skillet over medium heat. Cook beef in oil about 15 minutes, turning once, until brown. Add tomatoes and garlic, breaking up tomatoes with a fork or snipping with kitchen scissors. Heat to boiling; reduce heat. Cover and simmer about 1 1/4 hours, spooning sauce occasionally over beef, until beef is tender. Add water, onion and bell pepper. Heat to boiling; reduce heat. Cover and simmer 5 to 8 minutes or until vegetables are tender. Makes 6 servings.
Slow-cooker directions:
Omit water. Cut beef into 6 pieces. Mix flour, mustard and salt; coat beef (do not pound in). Heat oil in a 10-inch skillet over medium heat. Cook beef in oil until brown on both sides. Place beef in 3 1/2- to 6-quart slow cooker. Top with onion and bell pepper. Mix tomatoes and garlic; pour over beef and vegetables. Cover and cook on low heat setting 7 to 9 hours or until beef is tender.
Nutrition information per serving: 205 cal. (70 from fat), 8 g fat (2 g saturated fat), 60 mg chol., 360 mg sodium, 11 g carbo., 2 g dietary fiber, 24 g pro.