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Slow Cooker New England Pot Roast

Horseradish packs a flavorful punch in a tried-and-true meal loaded with beef, potatoes and carrots.

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( 26 Ratings)

26 Ratings

5 Stars 27%

4 Stars 38%

3 Stars 19%

2 Stars

1 Stars 12%

Member Reviews ( 4 )

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Prep Time 30 min
Total Time 8 hr 30 min
Servings 8

Ingredients

Pot Roast

2: tablespoons vegetable oil

: 4-lb beef arm, blade or cross rib pot roast

8: small potatoes, cut in half

8: medium carrots, cut into fourths

8: small onions

1: jar (8 oz) prepared horseradish

1: to 2 teaspoons salt

1: teaspoon pepper

1: cup water

Gravy

1/2: cup cold water

1/4: cup Gold Medal® all-purpose flour

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Directions

1 In 12-inch skillet, heat oil over medium heat. Cook beef in oil until brown on all sides.
2 In 4- to 6-quart slow cooker, place potatoes, carrots and onions. Place beef on vegetables. In small bowl, mix horseradish, salt, pepper and 1 cup water; pour over beef.
3 Cover; cook on Low heat setting 8 to 10 hours.
4 Remove beef and vegetables from cooker; place on serving platter. Cover to keep warm.
5 Into 2-cup measuring cup, pour juices from cooker; skim excess fat from juices. Add enough water to juices to measure 2 cups; pour into 2-quart saucepan. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into juices. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.

EXPERT TIPS

Expert Tips

Carrots can vary in size and thickness. For even cooking, if the stem ends of the carrots are very thick, cut in half lengthwise.

Be sure you use prepared horseradish, not horseradish sauce. There is a big difference in flavor impact.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 85mg; 85%;
Sodium: 490mg; 490%;
Total Carbohydrate: 38g; 38%
(Dietary Fiber 7g 7% Sugars 9g 9% ),
Protein: 36g; 36%

% Daily Value*:

Vitamin A: 230%;
Vitamin C: 25%;
Calcium: 8%;
Iron: 30%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

2 1/2

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

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 12/5/2011 9:24:48 PM REPORT ABUSE gmeyers1944 said:

Rating:

I fixed it for my family. We all loved it and I will definately fix it again real soon.

This reply was: Helpful Inspiring

Posted 10/20/2010 5:43:07 PM REPORT ABUSE fruity said:

Rating:

Like "LIla_Burnside" said its good as a base. You can add extra spices to taste. It cooks the meat well. ☺ I added small onions and a little more pepper.

This reply was: Helpful Inspiring

Posted 8/24/2010 6:28:50 PM REPORT ABUSE LIla_Burnside said:

Rating:

While ths recipe has every indication that it could be a good recipe, in all honesty it was bland bland bland. While I don't see it as a waste of money or time as it would make a wonderful base for a recipe, if I make this again I'm adding in a bunch of my own spices and I suggest you do the same.

This reply was: Helpful Inspiring