Prep: 30 min; Cook: 3 hr 30 min
This pot roast has a secret ingredient-horseradish! No, the roast doesn’t taste hot or spicy or like horseradish. During the cooking, the horseradish just blends right in and mellows, leaving behind an utterly delicious flavor you can’t quite put your finger on.
4 pounds beef arm, blade or cross rib pot roast*
1 to 2 teaspoons salt
1 teaspoon pepper
1 (8-ounce) jar prepared horseradish
1 cup water
8 small potatoes, cut in half
8 medium carrots, cut into fourths
8 small onions
Pot-Roast gravy (see recipe)
1. Cook beef in 4-quart Dutch oven over medium heat until brown on all sides; reduce heat 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. Cover and simmer 2 hours 30 minutes.
3. Add potatoes, carrots and onions to Dutch oven. Cover and simmer about 1 hour or until beef and vegetables are tender.
4. Remove beef and vegetables to warm platter; keep warm. Make Pot Roast Gravy. Serve gravy with beef and vegetables.
Pot Roast Gravy
1/2 cup cold water
1/4 cup all-purpose flour
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.
*3-pound beef bottom round, rolled rump, tip or chuck eye roast can be substituted; decrease salt to 3/4 teaspoon.
Place roast on carving board or platter. With meat fork in meat to hold meat in place, cut between muscles and around bones. Remove one section of meat at a time. Turn section so meat grain runs parallel to carving board. Cut meat across grain into 1/4-inch slices.
NUTRITION FACTS: 1 Serving:; Calories 385 (Calories from Fat 100); Fat 11g (Saturated 4g); Cholesterol 85mg; Sodium 690mg; Carbohydrate 40g (Dietary Fiber 6g); Protein 37g % DAILY VALUE:; Vitamin A 94%; Vitamin C 22%; Calcium 6%; Iron 26% DIET EXCHANGES:; 2 Starch; 4 Very Lean Meat; 2 Vegetable; 1 Fat
Slow Cooker Directions: Cook beef in 12-inch skillet over medium heat until brown on all sides. Place potatoes, carrots and onions in 4- to 6-quart slow cooker. Place beef on vegetables. Mix horseradish, salt and pepper; spread evenly over beef. Pour water into slow cooker. Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender.
Barbecue Pot Roast: Decrease pepper to 1/2 teaspoon. Omit horseradish and water. Prepare Smoky Barbecue Sauce. After browning beef in step 1, pour Smoky Barbecue Sauce over beef. Omit Pot Roast Gravy. Skim fat from sauce after removing beef and vegetables in step 4. Spoon sauce over beef and vegetables or serve sauce with beef and vegetables.
CREAM GRAVY POT ROAST: For roast-substitute 1 can (10 1/2 ounces) condensed beef broth for the 1 cup water. For gravy-add enough half-and-half or milk, instead of water, to the broth (from the roast) to measure 2 cups. Substitute 1/2 cup half-and-half or milk for the water.
Garlic-Herb Pot Roast: Decrease pepper to 1/2 teaspoon. Omit horseradish. After browning beef in step 1, sprinkle with 1 tablespoon chopped fresh or 1 teaspoon dried marjoram leaves, 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves, 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves and 4 cloves garlic, crushed. Substitute 1 can (10 1/2 ounces) condensed beef broth for the 1 cup water.
