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New England Pot-Roast

6 servings

  

  • 1/4 cup flour
  • 1 Tablespoon salt, plus 2 teaspoons
  • 1 1/4 teaspoons pepper
  • 4 pounds lean boned beef chuck roast,
       (arm,blade,english or boston cut, or
       shoulder clod)
  • 2 Tablespoons Vegetable Broth,
       or Fleishmans Margarine
  • 5 ounces prepared horseradish
       (that's the secret ingredient)
  • 1 cup water
  • 8 potatoes, small, pared* and halved
  • 8 carrots, medium, halved crosswise
  • 8 small onions
  • 1/2 teaspoon salt
  •    canned beef gravy (optional)

Stir together flour, 1 TBS plus 2 Tsp salt and the pepper; rub mixture on meat. Heat broth in dutch oven; brown meat over medium heat, about 15 minutes.

Reduce heat; spread horseradish on both sides of meat. Add water; cover tightly and simmer on top of range about 4 hours or until meat is tender.

About 1 hour BEFORE end of cooking time, add vegetables and 1/2 Tsp salt. * pare: To remove the outer covering or skin of with a knife or similar instrument.

Serve, if desired, with gravy

 
Nutrition Facts
Amount Per Serving: Calories 833 - Calories from Fat 237
Percent Total Calories From: Fat 28%, Protein 32%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 10g, Cholesterol 197mg, Sodium 1717mg, Total Carbohydrate 82g, Dietary Fiber 4g, Protein 67g, Vitamin A 27047 units, Vitamin C 50 units, Calcium 0 units, Iron 11 units

Bon appetit!


Gracie Allen's Classic Recipe for Roast Beef

1 small Roast of beef

1 large Roast of beef

Take the two roasts and put them in the oven.
When the small one burns, the large one is done.

Simple, isn't it? :-))

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