How to make it

  • Cook beef in 4-quart Dutch oven over medium heat,
  • turning about every 6 minutes, until brown on all sides.
  • Remove Dutch oven from heat.
  • Sprinkle salt and pepper over beef. Spread horseradish
  • over all sides of beef. Add water to Dutch oven. Heat to
  • boiling; reduce heat. Cover and simmer 1 1/2 hours. Add
  • potatoes, carrots and onions to Dutch oven. Cover and simmer
  • about 1 hour or until beef and vegetables are tender. If more
  • water is needed to keep Dutch oven from becoming dry, add it
  • 2 tablespoons at a time.
  • Remove beef and vegetables to warm platter; keep warm.
  • Make Pot Roast Gravy. Cut beef into 1/4-inch slices. Serve
  • with gravy and vegetables.
  • Pot Roast Gravy
  • Water
  • 1/4 cup cold water
  • 2 tablespoons Gold MedalĀ® all-purpose flour
  • Remove all but about 1 tablespoon of fat from Dutch oven by
  • skimming off the liquid with a large spoon and discarding the
  • fat. Add enough water to the liquid to measure 1 cup. Shake
  • 1/4 cup cold water and the flour in a tightly covered container;
  • gradually stir into liquid. Heat to boiling, stirring constantly.
  • Continue boiling 1 minute, stirring constantly, until thickened.

People Who Like This Dish 2
Reviews & Comments 2

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    " It was excellent "
    brianna ate it and said...
    Great recipe. Thanks for sharing it
    Was this review helpful? Yes Flag
  • geekytiki 7 years ago
    This sounds very good, I'll have to try it!
    Was this review helpful? Yes Flag

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