New England Pot Roast

(1)
  2 reviews
  • 30|min prep time
  • 8|hr|30|min total time
  • 11 ingredients
  • 8 servings

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

Directions

  1. 1 In 12-inch skillet, heat oil over medium heat. Cook beef in oil until brown on all sides.
  2. 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. 3 Cover; cook on Low heat setting 8 to 10 hours.
  4. 4 Remove beef and vegetables from cooker; place on serving platter. Cover to keep warm.
  5. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved