New England Pot Roast Reviews

Reviews & Comments

(44 Ratings)

44 Ratings

5 spoons
4 spoons
3 spoons
2 spoons
1 spoons

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 - 5 of 5 Reviews

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