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Reviews & Comments

New England Pot Roast
full spoonfull spoonfull spoonfull spoonhalf spoon (47 Ratings)

47 Ratings

5 spoons 55%
4 spoons 28%
3 spoons 9%
2 spoons 4%
1 spoons 4%
New England Pot Roast
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.
Prep: 30 MinTotal: 4 Hr
1 - 8 of 8 Reviews
Posted 1/27/2013 12:09:15 AM REPORT ABUSE SChrmd said:
Rating:
I have used this recipe for over 20 years, I have never had an issue with it, and it always turns out perfect, I do use the horseradish version and my family and friends love it. I have tried the water slurry and the roux, I have also added horseradish to the gravy, it is impossible to mess up this recipe.
This reply was: Helpful  Inspiring
Posted 1/26/2013 6:45:28 PM REPORT ABUSE SChrmd said:
Rating:
I have used this recipe for over 20 years, I have never had an issue with it, and it always turns out perfect, I do use the horseradish version and my family and friends love it. I have tried the water slurry and the roux, I have also added horseradish to the gravy, it is impossible to mess up this recipe.
This reply was: Helpful  Inspiring
Posted 12/6/2012 9:46:20 AM REPORT ABUSE lewisSum said:
Rating:
Have been using the Garlic-Herb Pot Roast variation of this recipe since 1987. Kids have grown up on it and family as a whole loves it.
This reply was: Helpful  Inspiring
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
Posted 2/17/2011 3:22:17 PM REPORT ABUSE ldanlinmccoy said:
Rating:
I cooked this for Sunday dinner( it is customary for me to make roast ) and my family said this was the best(with due diligence not to hurt my feelings) that I ever cooked. And I cooked it in my slow cooker.
This reply was: Helpful  Inspiring
Posted 1/29/2011 2:06:36 AM REPORT ABUSE Rebecca L said:
Rating:
A delicious family favorite. I do not stray from the recipe at all. It's lovely using a 7 bone roast.
This reply was: Helpful  Inspiring
1 - 8 of 8 Reviews
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