3 hrs 30 mins
Desert Mojo's Note:
This recipe is a family favorite which is cooked on the stove top using a large pot with a tight seal or a cast iron dutch oven. (Yes, there are good uses for the cast iron!) The horseradish results in a flavor that turns out quite mild and delicious and the beef is fall-apart tender. Your mouth will be watering for hours as you smell this dish cooking and cooking. You have to get an early start on this one if you plan to have it for the night's supper because the cooking time is a bit lengthy....a great Saturday project!
My Private Note
Units: US | Metric
- 1Heat oil and cook the beef over medium heat until all sides are browned.
- 2Sprinkle the beef with salt and pepper. Spread horseradish over all sides of the beef. Add 1 cup water to the pot, heat to boiling, reduce heat. Cover and simmer for 2 hours 30 minutes.
- 3Add potatoes, carrots and onions to the pot. Cover and simmer for 1 hour or until beef and vegetables are tender.
- 4Remove beef and vegetables to a warm platter.
- 5Add enough water to broth to measure 2 cups and put back in the pot.
- 6Combine by shaking the flour and 1/2 cup water in a container with a tight lid.
- 7Gradually stir into broth, then heat to a boil, stirring constantly about 1 minute until it is a gravy.
- 8Place pieces of beef with vegetables onto plates or into bowls and ladle on gravy to your liking.
- 9Bread for dipping is a great optional treat.
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Nutritional Facts for New England Pot Roast
Serving Size: 1 (544 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 794.1
- Calories from Fat 435
- Total Fat 48.3 g
- Saturated Fat 18.3 g
- Cholesterol 156.4 mg
- Sodium 813.8 mg
- Total Carbohydrate 42.0 g
- Dietary Fiber 6.2 g
- Sugars 6.0 g
- Protein 46.4 g