Ingredients: 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
Directions: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. |