New England Pot Roast
A Betty Crocker betty-crocker-basics recipe for New England Pot Roast.
Ingredients
- 2 pounds beef arm, blade or cross 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 potatoes
- 6 medium carrots
- 4 small onions
Instructions
- 1
Place the pot roast in the room-temperature Dutch oven.
- 2
Cook over medium heat, turning about every 6 minutes, until all sides are brown.
- 3
Browning is important because it helps develop the rich flavor of the roast. If the roast sticks to the Dutch oven, loosen it carefully with a fork or turner.
- 4
Remove the Dutch oven from the heat.
- 5
Sprinkle the salt and pepper over the roast.
- 6
Spread the horseradish on top of the roast.
- 7
Pour the water into the Dutch oven along the side of the roast, leaving the horseradish on top.
- 8
Heat to boiling over high heat. Once water is boiling, reduce heat just enough so water bubbles gently.
- 9
Cover and cook 2 hours. If more water is needed to keep the Dutch oven from becoming dry, add it 2 tablespoons at a time.
- 10
After the roast has been cooking for 1 1/2 hours, scrub the potatoes thoroughly with a vegetable brush, but do not peel. Cut each potato in half.
- 11
Peel the carrots, and cut each into 4 equal lengths.
- 12
Peel the onions and cut each in half.
- 13
Add the potatoes, carrots and onions to the Dutch oven.
- 14
Cover and cook about 1 hour or until the roast and vegetables are tender when pierced with a fork.