Sunday, February 27, 2011


                                              "NEW ENGLAND" POT ROAST

2 tbsp vegetable oil
4-pound beef arm, blade or cross rib pot roast
8 small potatoes, cut in half
8 medium carrots, cut into fourths
8 small onions
1 jar {8 ozs} prepared horseradish
1 to 2 tsp salt
1 tsp pepper
1 cup water

{1} Heat oil in 12 inch skillwt over medium heat. Cook beef in oil
until brown on all sides.

{2} Place potatoes, carrots, and onions in 4 to 6 quart slow cooker.
Place beef on vegetables. Mix horseradish, salt, pepper and water;
pour over beef.

{3} Cover and cook on low heat setting 8 to 10 hours or until beef
and vegetables are tender.

{4} Remove beef and vegetables to warm plate; keep warm. Make
PotRoast Gravy. Serve gray with beef and vegetables.

                                                              POT ROAST GRAVY

1/2 cup cold waer
1/4 cup all purpose flour

Pour juices from slow cooker into 2 cup measuring cup; skim excess
fat from juices. Add enough water to juices to measure 2 cups; pour
into medium saucepan. Shake 1/2 c cold water and flour in tightly
covered container; gradually stir into juices. Heat to boil,
stirring constantly. Boil and stir 1 minute.

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