“When my mother had to get dinner for 8 she'd make enough for 16 and only serve half.” Gracie Allen


New England Pot Roast

  • 1 beef arm, blade or rib pot roast, 2 to 2 1/2 pounds
  • 3 1/2 to 4 pounds will serve 6 to 8 but also double the other ingredients.
  • 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

Pot Roast Gravy (below)

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. Cut beef into 1/4-inch slices. Serve with gravy and vegetables.

Makes 4 servings

Pot Roast Gravy mittens

  • 1/4 cup cold water
  • 2 tablespoons Gold Medal® all-purpose flour

Remove all but about 1 tablespoon of fat from Dutch oven by skimming off the liquid with a large spoon and discarding the fat.

Add enough water to the liquid to measure 1 cup.

Shake 1/4 cup cold water and the flour in a tightly covered container; gradually stir into liquid.

Heat to boiling, stirring constantly. Continue boiling 1 minute, stirring constantly, until thickened.


Copyright © July 3, 2008