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Name: New England Pot Roast
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 8
Cuisine: American
Ingredients: 2 tablespoons Vegetable oil; 4 pounds 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 prepared horseradish 8 oz; 1 to 2 teaspoons salt; 1 teaspoon pepper; 1 cup water; Pot Roast gravy; 1/2 cup cold water; 1/4 cup all-purpose flour

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INGREDIENTS

2 tablespoons Vegetable oil
4 pounds 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 prepared horseradish ; 8 oz
1 to 2 teaspoons salt
1 teaspoon pepper
1 cup water
Pot Roast gravy
1/2 cup cold water
1/4 cup all-purpose flour

Servings

INSTRUCTIONS

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.

NOTES

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

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New England Pot Roast

2 tablespoons Vegetable oil
4 pounds 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 prepared horseradish 8 oz
1 to 2 teaspoons salt
1 teaspoon pepper
1 cup water
 Pot Roast gravy
1/2 cup cold water
1/4 cup all-purpose flour

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.

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Nutrition

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Serving Size: 1 Serving (703g)
Recipe Makes: 8 Servings

Calories: 278
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 278

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