Lunch: New England Pot Roast

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

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

Instructions

In 12-inch skillet, heat oil over medium heat. Cook beef in oil until brown on all sides.
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.
Cover; cook on Low heat setting 8 to 10 hours.
Remove beef and vegetables from cooker; place on serving platter. Cover to keep warm.
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.

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