This pot roast goes from a dinner favorite to a dinner must-have thanks to the horseradish that gets spread on the outside of the roast. This classic recipe can easily be tailored to your family’s liking using a few ingredient swaps. Check out our Expert Tips section for instructions on how to make a cream gravy pot roast or garlic-herb roast—you won’t regret it!
New England Pot Roast
- Prep Time 30 min
- Total 4 hr 0 min
- Servings 8
- Ingredients 10
Ingredients
- 1 boneless beef chuck arm, shoulder or blade pot roast (4 lb)
- 1 to 2 teaspoons salt
- 1 teaspoon pepper
- 1 jar (8 oz) prepared horseradish
- 1 cup water
- 8 small potatoes, cut in half
- 8 medium carrots, cut into fourths
- 8 small onions, skins removed
- 1/2 cup cold water
- 1/4 cup Gold Medal™ all-purpose flour
Make With
Gold Medal Flour
Instructions
-
Step1In 4-quart Dutch oven, cook beef over medium heat until brown on all sides. Reduce heat to low.
-
Step2Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add 1 cup water to Dutch oven. Heat to boiling; reduce heat. Cover and simmer 2 hours 30 minutes.
-
Step3Add potatoes, carrots and onions to Dutch oven. Cover and simmer about 1 hour or until beef and vegetables are tender.
-
Step4Remove beef and vegetables to warm platter; keep warm. Skim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.
Nutrition
370
Calories
11g
Total Fat
35g
Protein
32g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 370
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 4g
- 20%
- Trans Fat
- 0g
- Cholesterol
- 85mg
- 28%
- Sodium
- 470mg
- 20%
- Potassium
- 1260mg
- 36%
- Total Carbohydrate
- 32g
- 11%
- Dietary Fiber
- 5g
- 21%
- Sugars
- 7g
- Protein
- 35g
% Daily Value*:
- Vitamin A
- 40%
- 40%
- Vitamin C
- 20%
- 20%
- Calcium
- 6%
- 6%
- Iron
- 30%
- 30%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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