New England Pot Roast - cooking recipe

Ingredients

4 lb. beef, blade or cross rib pot roast
1 Tbsp. salt
1 tsp. pepper
1 (5 oz.) jar prepared horseradish
1 c. water
8 small potatoes, cut into halves
8 medium carrots, cut into fourths
8 small onions
1/2 c. cold water
1/4 c. all-purpose flour

Preparation

Cook beef in Dutch oven over medium heat until brown.
Reduce heat.
Sprinkle with salt and pepper.
Spread horseradish over both sides of beef.
Add 1 cup water.
Heat to boiling; reduce heat.
Cover and simmer on top of range or cook in 325\u00b0 oven for 2 1/2 hours.
Add vegetables.
Cover and cook until tender, about 1 hour.
Remove to platter.
Skim excess fat from broth.
Add enough water to broth to measure 2 cups.
Shake 1/2 cup cold water and the flour in tightly covered container.
Stir gradually into broth.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Serve gravy with beef.
Makes 8 servings, 370 calories per serving.