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New England Pot Roast

 1 Ratings
11 Comments
  • Prep Time 15 min
  • Total Time 3 hr 15 min
  • Servings 0
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Pot roast, the quintessential welcoming food. Try this version perked with horseradish!

Ingredients

1
beef arm, blade or rib pot roast, 2 to 2 1/2 pounds
3/4
teaspoon salt
1/2
teaspoon pepper
1/2
cup prepared horseradish
1/2
cup water
8
small unpeeled potatoes, cut in half
6
medium carrots, cut into fourths
4
small onions, cut in half
Pot Roast Gravy

Directions

  • 1 Cook beef in 4-quart Dutch oven over medium heat, turning about every 6 minutes, until brown on all sides. Remove Dutch oven from heat.
  • 2 Sprinkle salt and pepper over beef. Spread horseradish over all sides of beef. Add water to Dutch oven. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours. Add potatoes, carrots and onions to Dutch oven. Cover and simmer about 1 hour or until beef and vegetables are tender. If more water is needed to keep Dutch oven from becoming dry, add it 2 tablespoons at a time.
  • 3 Remove beef and vegetables to warm platter; keep warm. Make Pot Roast Gravy. Cut beef into 1/4-inch slices. Serve with gravy 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
570
Calories from Fat
100
% Daily Value
Total Fat
11 g
Saturated Fat
4 g
Cholesterol
85 mg
Sodium
590 mg
Total Carbohydrate
64 g
Dietary Fiber
9 g
Protein
38 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
34%
34%
Calcium
8%
8%
Iron
34%
34%
Exchanges:
4 Starch; 1 Vegetable; 3 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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