New England Crock Pot Roast
- Ready In:
- 8hrs 15mins
- Place potatoes, carrots, and onion into a 4-6 qt slow cooker.
- Place beef on top of vegetables.
- Mix horseradish, salt, pepper and 1 cup water; pour over top of beef.
- Cover and cook on low for 8-10 hours or until beef and vegetables are tender.
- Remove 2 cups of juices from crock pot and put into small sauce pan.
- Mix corn starch with 2 T cold water and then add to juices.
- Bring to a boil while stirring constantly until thickened.
- Serve gravy over meat and vegetables.
Questions & Replies
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Good recipe! Made a few changes and it was really excellent. First I seared the roast (rubbed with ground pepper & kosher salted first) in a dutch oven so it was browned on both sides and the juices were sealed in...scraped up the browned bits and added to the pot. Cooked on high ( Not low) for 5 hours (my cut was only 2.65 lbs) adjust for bigger cuts of meat. Everything was cooked just right. Meat fell apart...Yumm!
Dh is the horseradish fan at our house, also. I cooked this in the crockpot for 10 hours but the vegetables didn't quite get done, so I microwaved them to finish. The roast didn't get very tender, but the gravy made up for that shortcoming. I would try this on the stovetop next time. This dish has an excellent flavor.
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