New England Pot Roast
photo by ArchiesMom
- Ready In:
- 4 lbs chuck roast
- 2 tablespoons canola oil
- 2 teaspoons salt
- 1 teaspoon pepper
- 4 ounces prepared horseradish
- 1 cup water
- 8 small potatoes, cut in half
- 8 medium carrots, cut in fourths
- 1 large onion, halved then quartered
- 1⁄2 cup cold water
- 1⁄4 cup all-purpose flour
- Heat oil and cook the beef over medium heat until all sides are browned.
- Sprinkle 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.
- Add potatoes, carrots and onions to the pot. Cover and simmer for 1 hour or until beef and vegetables are tender.
- Remove beef and vegetables to a warm platter.
- Add enough water to broth to measure 2 cups and put back in the pot.
- Combine by shaking the flour and 1/2 cup water in a container with a tight lid.
- Gradually stir into broth, then heat to a boil, stirring constantly about 1 minute until it is a gravy.
- Place pieces of beef with vegetables onto plates or into bowls and ladle on gravy to your liking.
- Bread for dipping is a great optional treat.
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