| New England Pot Roast |
| Everybody loves pot roast! Potatoes and carrots
don't seem humble on a platter next to a juicy piece of slow-cooked
meat. |
| |
| 1/4 cup |
|
flour |
|
| 1 Tbs |
|
salt |
|
| 1 tsp |
|
ground black pepper |
|
| 1 |
|
(4-lb.) boneless beef roast, (chuck or rump) |
|
| 2 Tbs |
|
shortening |
|
| 1 |
|
(5-oz.) jar horseradish |
|
| 1 cup |
|
water |
|
| 8 |
|
potatoes, scrubbed and cut into 1/2-inch wedges |
|
| 8 |
|
carrots, peeled and cut into 1-inch pieces |
|
|
|
|
| |
| 1 |
Mix flour, salt and pepper and rub thoroughly
over roast. |
| 2 |
Melt shortening in a large pot and brown
meat on all sides. |
| 3 |
Carefully spread horseradish on all
sides of the roast. Add water and bring to a boil. Cover,
reduce heat and simmer for 3 hours, or until meat is very
tender. |
| 4 |
Add potatoes and carrots about 1 hour
before meat is done. Serve warm. |
|
| |
| Servings: 8 |
| Preparation time: 17 minutes |
| Cooking time: 3 hours and 5 minutes |
| Ready in: 3 hours and 22 minutes |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based
on a 2000 calorie diet. |
| Nutrition information
provided by the recipe author. |
|
|
| |
|
|
|
| Amount
Per Serving |
|
|
|
| Calories |
|
680.00 |
|
| Calories From Fat |
|
300.00 |
|
| |
|
%
Daily Value |
| Total Fat 33.00g |
|
50% |
|
| Saturated Fat 12.00g |
|
60% |
|
| Cholesterol
0.00mg |
|
0% |
|
| Sodium
1060.00mg |
|
44% |
|
| Carbohydrates
39.00mg |
|
13% |
|
| Dietary Fiber 5.00g |
|
20% |
|
| Protein
54.00g |
|
108% |
|
|
|
| |
| Cooking Tips |
| This classic feeds a big crowd or makes great leftovers
for sandwiches, stroganoff, shepard’s pie and curry. |
| |
| Recipe Type |
| Main Dish, Meat |
| |
| Recipe Source |
|
|
