New England Pot Roast

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

  • prep time 30 min
  • total time 8 hr 30 min
  • ingredients 11
  • servings 8

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 all-purpose flour
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    420
    (
    Calories from Fat
    130),
    % Daily Value
    Total Fat
    14g
    14%
    (Saturated Fat
    4 1/2g,
    4 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    85mg
    85%;
    Sodium
    490mg
    490%;
    Total Carbohydrate
    38g
    38%
    (Dietary Fiber
    7g
    7%
      Sugars
    9g
    9%
    ),
    Protein
    36g
    36%
    ;
    % Daily Value*:
    Vitamin A
    230%;
    Vitamin C
    25%;
    Calcium
    8%;
    Iron
    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 Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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