Serves: 8
Total Calories: 668
1. Cook beef in Dutch oven over medium heat until brown on all sides reduce hear to low.
2. 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.
3. Add potatoes, carrots and onions. Cover and simmer about 1 hour or until beef and vegetables are tender.
4. Remove beef and vegetables to warm platter keep warm. Prepare Pot Roast Gravy. Serve with beef and vegetables
Skim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. Shake 1/2 cup cold water and the flour in tightly covered container gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.
1 SERVING: Calories 365 (Calories from Fat 100) Fat 11g (Saturated 4g) Cholesterol 85mg Sodium 400mg Carbohydrates 38g (Dietary Fiber 6g) Protein 35g.
*3 pound beef bottom round, rolled rump, tip or chuck eye roast can be substituted decrease salt to 3/4 teaspoon
This New England Pot Roast recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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