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New England Pot Roast

 51 Ratings
11 Comments
  • Prep Time 30 min
  • Total Time 4 hr 0 min
  • Servings 8
  • Save
    738
  • Pinterest
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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.

Ingredients

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

Directions

  • 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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
470mg
20%
Total Carbohydrate
32g
11%
Dietary Fiber
5g
21%
Sugars
7g
Protein
35g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
30%
30%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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