New England Pot Roast

Pot roast, the quintessential welcoming food. Try this
version perked with horseradish!

Prep: 15 min Cook: 3 hr

1 beef arm, blade or rib pot roast, 2 to 2 1/2 pounds
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup prepared horseradish
1/2 cup water
8 small unpeeled potatoes, cut in half
6 medium carrots, cut into fourths
4 small onions, cut in half
Pot Roast Gravy (below)


1. 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.

2. 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.

3. 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.

Makes 4 servings

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.


Nutritional Info Per 1 Serving:
Calories 570 (Calories from Fat 100); Fat 11g (Saturated 4g);
Cholesterol 85mg; Sodium 590mg; Potassium 1650mg;
Carbohydrate 64g (Dietary Fiber 9g); Protein 38g

Diet Exchanges: 4 Starch; 3 1/2 Lean Meat; 1 Vegetable
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.