| New England Style Pot Roast & Gravy |
Cook Time: 2 hours
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| INGREDIENTS |
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2 1/2 pounds HORMEL® ALWAYS TENDER® Boneless Beef Chuck Shoulder Pot Roast or HORMEL® ALWAYS TENDER® Chuck Blade Roast
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2 tablespoons olive oil
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3 tablespoons creamy horseradish
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2 tablespoons flour
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2 teaspoons salt
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1/2 teaspoon pepper
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1/4 teaspoon dry mustard
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1 cup water
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6 medium potatoes, peeled and quartered
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6 medium carrots, peeled and cut into fourths diagonally
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1 small onion, cut into 6 wedges
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| DIRECTIONS |
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1. Heat oven to 325°F. In 5-quart Dutch oven or roasting pan,heat oil over medium high heat. Brown meat about 5 minutes on each side. Remove from heat.
2. Meanwhile, in small bowl, combine horseradish, flour, 1-1/2 teaspoons salt, pepper and dry mustard. Spread on both sides of browned meat. Add water. Cover; bake at 325°F for 30 minutes.
3. Add potatoes, carrots and onion; sprinkle with 1/2 teaspoon salt. Cover; bake an additional 60 to 75 minutes or until meat and vegetables are tender.
4. Arrange meat and vegetables on serving platter. With wire whisk, stir gravy until thickened and no large lumps remain. Add additional flour, if necessary, for desired thickness.
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