New England Pot Roast

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 Time



Total Time






boneless beef chuck arm, shoulder or blade pot roast (4 lb)
to 2 teaspoons salt
teaspoon pepper
jar (8 oz) prepared horseradish
cup water
small potatoes, cut in half
medium carrots, cut into fourths
small onions, skins removed
cup cold water
cup Gold MedalĀ® 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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
You can find prepared horseradish in glass jars in the condiment section of your supermarket.
Health Twist
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:

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