- Cooking Time: 4 hrs
- Servings: 8
- Preparation Time: 30
- 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 all-purpose flour
- In 4-quart Dutch oven, cook beef over medium heat until brown on all sides. Reduce heat to low.
- Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add 1 cup water to Dutch oven. Heat to boiling; reduce heat. Cover and simmer 2 hours 30 minutes.
- Add potatoes, carrots and onions to Dutch oven. Cover and simmer about 1 hour or until beef and vegetables are tender.
- Remove beef and vegetables to warm platter; keep warm. Skim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.
- Slow Cooker Directions: In 12-inch skillet, cook beef over medium heat until brown on all sides. In 4- to 6-quart slow cooker, place potatoes, carrots and onions. Place beef on vegetables. In small bowl, 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.
NotesComfort food, easy to put together and once its done dinner is ready! Tender, melt in your mouth pot roast. This is a recipe from my 20 plus year old Betty Crocker cookbook.
note: I don't always have (and rarely do have) horseradish on hand. In that case I use a dijon mustard.
Spreading a layer of horseradish all over the outside of the meat is the secret to making this pot roast. Contrary to what you might think, the horseradish doesn't add a hot or spicy flavor. Instead, it mellows during cooking, leaving behind a delicious flavor you can't quite put your finger on.