New England Pot Roast

New England Pot Roast
Recipe Number: 676
Contributor: Snowy Owl

Serves: 8
Calories Per Serving:
Preparation Time:
Difficulty: Easy

Ingredients:

4 pound bottom round, or rump roast
1? teaspoon salt
1 teaspoon pepper
8 ounces prepared horseradish
1 cup water
8 small potatoes, cut in half
8 medium carrots, cut into fourths
8 small onions

Gravy:

? cup cold water
? cup all-purpose flour

Cooking Instructions:

Brown the beef over medium-high heat in a Dutch oven completely on all sides.

Sprinkle the beef with salt and pepper. Spread the horseradish over all sides of the beef. Add the water to the Dutch oven, heat to boiling, then reduce the heat to low. Cover and simmer for 2? hours.

Add potatoes, carrots, and onions. Cover and simmer for 1 hour or until the beef and vegetables are tender. Remove beef and vegetables to a warm platter and keep warm.

To make the gravy, skim the excess fat from the Dutch oven. Add enough cold water to make 2 cups. Combine the flour and cold water in a sealable container. Shake until completely mixed. Gradually add the four and water mixture to the Dutch oven stirring constantly. Bring the mixture to a boil and stir for 1 minute.