Slow Cooker New England Pot Roast

 

2

tablespoons vegetable oil

4-lb beef arm, blade or cross rib pot roast

8

small potatoes, cut in half

8

medium carrots, cut into fourths

8

small onions

1

jar (8 oz) prepared horseradish

1

to 2 teaspoons salt

1

teaspoon pepper

1

cup water

1/2

cup cold water

1/4

cup Gold Medal® all-purpose flour

• 1 In 12-inch skillet, heat oil over medium heat. Cook beef in oil until brown on all sides.
• 2 In 4- to 6-quart slow cooker, place potatoes, carrots and onions. Place beef on vegetables. In small bowl, mix horseradish, salt, pepper and 1 cup water; pour over beef.
• 3 Cover; cook on Low heat setting 8 to 10 hours.
• 4 Remove beef and vegetables from cooker; place on serving platter. Cover to keep warm.
• 5 Into 2-cup measuring cup, pour juices from cooker; skim excess fat from juices. Add enough water to juices to measure 2 cups; pour into 2-quart saucepan. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into juices. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.