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38

Slow-Cooker New England Pot Roast

26 Ratings

4 Comments

Prep 30 min
Total 8 hr 30 min
Servings 8

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

Ingredients

Pot Roast

tablespoons vegetable oil

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

small potatoes, cut in half

medium carrots, cut into fourths

small onions

jar (8 oz) prepared horseradish

to 2 teaspoons salt

teaspoon pepper

cup water

Gravy

1/2

cup cold water

1/4

cup Gold Medal™ all-purpose flour

Steps

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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

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 130

% Daily Value

Total Fat: 14g; 22%
Saturated Fat 4 1/2g 23% Trans Fat 0g
Cholesterol: 85mg; 28%
Sodium: 490mg; 20%
Potassium: 1430mg; 41%
Total Carbohydrate: 38g; 13%
Dietary Fiber 7g 27% Sugars 9g
Protein: 36g

% Daily Value*:

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