New England Pot Roast
2 pounds beef arm, blade or cross rib pot roast (2
to 2 1/2 pounds)
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup prepared horseradish
1/2 cup water
8 small potatoes
6 medium carrots
4 small onions
Pot Roast Gravy — (below)
POT ROAST GRAVY
Water
1/4 cup cold water
2 tablespoons all-purpose flour
Place the pot roast in the room-temperature Dutch oven. Cook over medium
heat, turning about every 6 minutes, until all sides are brown. Browning
is important because it helps develop the rich flavor of the roast. If the
roast sticks to the Dutch oven, loosen it carefully with a fork or turner.
Remove the Dutch oven from the heat.
Sprinkle the salt and pepper over the roast. Spread the horseradish on top
of the roast. Pour the water into the Dutch oven along the side of the
roast, leaving the horseradish on top. Heat to boiling over high heat.
Once water is boiling, reduce heat just enough so water bubbles gently.
Cover and cook 2 hours. If more water is needed to keep the Dutch oven
from becoming dry, add it 2 tablespoons at a time.
After the roast has been cooking for 1 1/2 hours, scrub the potatoes
thoroughly with a vegetable brush, but do not peel. Cut each potato in
half. Peel the carrots, and cut each into 4 equal lengths. Peel the onions
and cut each in half. Add the potatoes, carrots and onions to the Dutch
oven. Cover and cook about 1 hour or until the roast and vegetables are
tender when pierced with a fork. Vegetables that are in the cooking liquid
will cook more quickly, so you may want to move some of the vegetables
from the top of the roast into the liquid to cook all uniformly.
Remove the roast and vegetables to a warm ovenproof platter or pan; keep
warm by covering with aluminum foil or placing in oven with the
temperature set at 200ş or lower for no longer than 10 minutes. Prepare
Pot Roast Gravy.
While keeping the gravy warm over low heat, cut the roast into 1/4-inch
slices. Serve with the gravy and vegetables.
POT ROAST GRAVY:
Gravy is easy if you measure the water and flour accurately. Remove all
but about 1 tablespoon of fat from the Dutch oven by skimming off the
liquid with a large spoon and discarding the fat. Add enough water to the
liquid to measure 1 cup. Shake 1/4 cup water and the flour in a tightly
covered jar. Gradually stir this mixture into the liquid. Heat to boiling
over high heat, stirring constantly. Continue boiling 1 minute, stirring
constantly, until thickened.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“3:00″
Per serving: 589 Calories (kcal); 20g Total Fat; (31% calories from fat); 46g Protein; 55g Carbohydrate; 136mg Cholesterol; 638mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 5 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: Dutch oven (about 4-quart size) or 12-inch
skillet
Tips
Cut leftover cold pot roast into slices, for a hearty sandwich.
Look for prepared horseradish in glass jars in the condiment
section of your supermarket.
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