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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
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Make With
Gold Medal Flour
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-
In 4-quart Dutch oven, cook beef over medium heat until brown on all sides. Reduce heat to low.
-
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.
-
Add potatoes, carrots and onions to Dutch oven. Cover and simmer about 1 hour or until beef and vegetables are tender.
-
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.
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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
- 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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Tips from the Betty Crocker Kitchens
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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!","servingSize":"1 Serving","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/j2WjZ1APvU216gwIjDk-bw_webp_base.webp?v=633a1fe9\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://mojo.generalmills.com/api/public/content/j2WjZ1APvU216gwIjDk-bw_webp_base.webp?v=633a1fe9\u0026t=191ddcab8d1c415fa10fa00a14351227"},"large":{"media":"(min-width: 767px)","src":"https://mojo.generalmills.com/api/public/content/j2WjZ1APvU216gwIjDk-bw_webp_base.webp?v=633a1fe9\u0026t=191ddcab8d1c415fa10fa00a14351227"},"alt":"New England Pot Roast"},"contributor":{"label":"By","name":"Betty Crocker Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"Aug 25, 2017"}},"ingredientGroups":[{"ingredients":[{"quantity":"1","description":"boneless beef chuck arm, shoulder or blade pot roast (4 lb)"},{"quantity":"1","description":"to 2 teaspoons salt"},{"quantity":"1","description":"teaspoon pepper"},{"quantity":"1","description":"jar (8 oz) prepared horseradish"},{"quantity":"1","description":"cup water"},{"quantity":"8","description":"small potatoes, cut in half"},{"quantity":"8","description":"medium carrots, cut into fourths"},{"quantity":"8","description":"small onions, skins removed"},{"quantity":"1/2","description":"cup cold water"},{"quantity":"1/4","description":"cup Gold Medal™ all-purpose flour"}]}],"steps":[{"description":"In 4-quart Dutch oven, cook beef over medium heat until brown on all sides. 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","description":"You can find prepared horseradish in glass jars in the condiment section of your supermarket.","category":"Recipe/Ingredient Facts"},{"title":"Health Twist ","description":"Skip the gravy and serve with more horseradish or a fruit chutney.","category":"Health"},{"title":"Success","description":"To carve the roast, place on carving board or serving platter so the meat grain runs parallel to carving board. Holding meat in place with meat fork, cut meat across grain into 1/4-inch slices.","category":"Techniques"},{"title":"Variation","description":"For \u003cb\u003eCream Gravy Pot Roast\u003c/b\u003e, substitute 1 can (10.5 ounces) condensed beef broth for the 1 cup water. For the gravy in step 4, add enough half-and-half or milk, instead of water, to the broth (from the roast) to measure 2 cups. 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