New England Pot Roast
Nutrition
Calories: 518 kcalCarbohydrates: 89 gProtein: 23 gFat: 17 gSaturated Fat: 10 gCholesterol: 41 mgSodium: 410 mgFiber: 16 gSugar: 14 gVitamin A: 255.325 IUCalcium: 115 mgIron: 10 mg
Ingredients
- 1 lb beef blade pot roast beef arm pot roast or beef cross rib pot roast*
- 1 to 2 teaspoon salt
- 1 tsp pepper
- 8 oz horseradish sauce
- 1 cup water
- 8 whole potato cut in half
- 8 whole carrot cut into quarters
- 8 whole small onion
Instructions
- Cook beef in Dutch oven 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 water to Dutch oven. Heat to boiling; reduce heat to low. Cover and simmer 2-1/2 hours.
- Add potatoes, carrots and onions. Cover and simmer about 1 hour or until beef and vegetables are tender.
- Remove beef and vegetables to warm platter; keep warm. Prepare Pot Roast Gravy. Serve with beef and vegetables.