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Slow-Cooker New England Pot Roast

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Slow-Cooker New England Pot Roast
  • Prep 30 min
  • Total 8 hr 30 min
  • Servings 8
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Horseradish packs a flavorful punch in a tried-and-true meal loaded with beef, potatoes and carrots.
Updated Aug 19, 2010

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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Carrots can vary in size and thickness. For even cooking, if the stem ends of the carrots are very thick, cut in half lengthwise.
  • tip 2
    Be sure you use prepared horseradish, not horseradish sauce. There is a big difference in flavor impact.

Nutrition

420 Calories, 14g Total Fat, 36g Protein, 38g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
130
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;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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