1. Heat oil in 12-inch skillet over medium heat. Cook beff in oil until brown on all sides.
2. Place potatoes, carrots and onions in 4- to 6-quart slow cooker. Place beef on vegetables. Mix horseradish, salt, pepper and water; pour over beef.
3. Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender.
4. Remove beef and vegetables to warm platter; keep warm. Make Pot Roast Gravy. Serve gravy with beef and vegetables.
Pot Roast Gravy:
1/2 cup cold water
1/4 cup all-purpose flour
Pour juices from slow cooker into 2-cup measuring cup; skim excess fat from juices. Add enough water to juices to measure 2 cups; pour into medium sauce-pan. Shake 1/2 cup cold water and the flour in tightly covered container; gradually stir into juices. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Hint: Place roast on carving board or platter. Using meat fork to hold roast in place, cut between muscles and around bones. remove one section of meat at a time. Turn section so meat grain runs parallel to carving board. Cut meat across grain into 1/4-inch slices.
During the cooking, the horseradish blends in and mellows, leaving behind an utterly delicious flavor you can't quite put your finger on.
Calories: 395 per serving
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (703g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 25 (9%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 111.3mg||4 %|
|Potassium 1238.8mg||33 %|
|Total Carbohydrate 59.1g||17 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 49.7g|
|Protein 6.8g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 278
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