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New England Pot Roast

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By Betty Crocker Kitchens
Updated Aug 25, 2017
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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
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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

  • Step 
    1
    In 4-quart Dutch oven, cook beef over medium heat until brown on all sides. Reduce heat to low.
  • Step 
    2
    Sprinkle 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.
  • Step 
    3
    Add potatoes, carrots and onions to Dutch oven. Cover and simmer about 1 hour or until beef and vegetables are tender.
  • Step 
    4
    Remove 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
2
*Percent Daily Values are based on a 2,000 calorie diet.

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