New England Pot Roast

 

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

• 1 In 4-quart Dutch oven, cook beef over medium heat until brown on all sides. Reduce heat to low.
• 2 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.
• 3 Add potatoes, carrots and onions to Dutch oven. Cover and simmer about 1 hour or until beef and vegetables are tender.
• 4 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.