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Slow-Cooker New England Pot Roast

Name: Slow-Cooker New England Pot Roast
Prep time: 30 min
Total time: 8 h 30 min
Yield: 8
Ingredients: 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; 1/2 cup cold water; 1/4 cup Gold Medal™ all-purpose flour

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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.

By Betty Crocker Kitchens

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

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;