New England Pot Roast Recipe

How to make it

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• 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 Medal® 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.