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New England Pot Roast
New England Pot Roast
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Prep Time:
30 minutes
Total Time:
4 hours
Elevate your pot roast with a zesty horseradish crust. Customize with ingredient swaps and try our cream gravy or garlic-herb variations for a memorable meal.
Ingredients:
  • 1 boneless beef chuck arm, shoulder or blade pot roast (4 lb)
  • 1 to 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 jar (8 oz) prepared horseradish
  • 1 cup water
  • 8 small potatoes, cut in half
  • 8 medium carrots, cut into fourths
  • 8 small onions, skins removed
  • 1/2 cup cold water
  • 1/4 cup Gold Medal™ all-purpose flour
Instructions:
  • Brown the beef in a 4-quart Dutch oven over medium heat, then lower the heat to low.
  • Season the beef with salt and pepper, then generously coat all sides with flavorful horseradish. Pour 1 cup of water into a Dutch oven and bring to a boil, then lower the heat, cover, and let it simmer for 2 hours and 30 minutes.
  • Combine the potatoes, carrots, and onions in a Dutch oven. Cover and simmer for approximately 1 hour, or until the beef and vegetables are tender.
  • Transfer the beef and vegetables to a cozy platter to keep warm. Remove any extra fat from the broth in the Dutch oven. Add water to make 2 cups of liquid. In a tightly covered container, shake together 1/2 cup cold water and flour; gradually mix into the broth. Bring to a boil, stirring constantly. Let it boil and stir for 1 minute. Serve the delicious gravy with the beef and vegetables.

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