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New England Pot Roast

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Spreading a layer of horseradish all over the outside of the meat is the secret to making this pot roast. Contrary to what you might think, the horseradish doesn't add a hot or spicy flavor. Instead, it mellows during cooking, leaving behind a delicious flavor you can't quite put your finger on.

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(43 Ratings)

43 Ratings

5 spoons 56%

4 spoons 28%

3 spoons

2 spoons

1 spoons

Member Reviews (5)

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PREP TIME
30 Min
TOTAL TIME
4 Hr
SERVINGS
8

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

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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.

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Expert Tips

You can find prepared horseradish in glass jars in the condiment section of your supermarket.

Skip the gravy and serve with more horseradish or a fruit chutney.

To carve the roast, place on carving board or serving platter so the meat grain runs parallel to carving board. Holding meat in place with meat fork, cut meat across grain into 1/4-inch slices.

For Cream Gravy Pot Roast, substitute 1 can (10.5 ounces) condensed beef broth for the 1 cup water. For the gravy in step 4, add enough half-and-half or milk, instead of water, to the broth (from the roast) to measure 2 cups. Substitute 1/2 cup half-and-half or milk for the 1/2 cup cold water.

For Garlic-Herb Pot Roast, decrease pepper to 1/2 teaspoon and omit horseradish. After browning beef in step 1, sprinkle with 1 tablespoon chopped fresh or 1 teaspoon dried marjoram leaves, 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves, 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves and 4 cloves garlic, finely chopped. Substitute 1 can (10.5 ounces) condensed beef broth for the 1 cup water.

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Nutrition Information:

1 Serving (1 Serving)

Calories 370

(Calories from Fat 100),

Total Fat 11g

(Saturated Fat 4g,
Trans Fat 0g),

Cholesterol 85mg;
Sodium 470mg;
Total Carbohydrate 32g

(Dietary Fiber 5g,
Sugars 7g),

Protein 35g;

Percent Daily Value*:

Vitamin A 40.00%;
Vitamin C 20.00%;
Calcium 6.00%;
Iron 30.00%;

Exchanges:

1 1/2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
2 Vegetable;
4 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 5 Reviews View All

Posted 11/11/2011 9:25:58 PM REPORT ABUSE Ivan435 said:

Rating:

I found this recipe in the 1950 edition of the Betty Crocker cookbook. I have followed this recipe many times with great success. Everyone loves the way the horseradish smells as the beef cooks.

This reply was: Helpful Inspiring

Posted 11/7/2011 12:22:07 PM REPORT ABUSE PROVENGE said:

Rating:

Tried this recipe this past Sunday. Followed recipe exactly as written. This was the worst tasting roast ever. Can't believe other member reviews. My guests thought it was terrible also. The horseradish was the only thing you can taste. What a waste of a good blade cut shoulder roast. My dog would not eat it either.

This reply was: Helpful Inspiring

Posted 4/12/2011 9:48:37 AM REPORT ABUSE wmccchef said:

Rating:

this recipe seams sound except i would never use a water slurry containing flour to thicken a sauce. instead you should make a roux which is a combination of flour and some sort of fat. using a roux will prevent the flour from giving the sauce a pasty texture. another simple thickening technique would be simply replacing the flour slurry with corn starch slurry witch works quite well and leaves no pasty flavor.

This reply was: Helpful Inspiring