Pot Roast, New England Style |
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Prep Time: 30 Minutes Cook Time: 600 Minutes |
Ready In: 630 Minutes Servings: 10 |
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Yummy, inexpensive, great leftovers Ingredients:
3 -3 1/2 lbs boneless beef chuck roast |
1 tablespoon vegetable oil |
8 small potatoes, cut in half |
3 cups baby carrots |
1 large onion, coarsely chopped |
1 (5 ounce) jar prepared horseradish |
1 teaspoon salt |
1/2 teaspoon pepper |
1 cup water |
Directions:
1. Trim excess fat from beef.
2. Heat oil in 10 inch skillet over medium-high heat.
3. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
4. Place potatoes, carrots and onions in 4 to 6 quart slow cooker.
5. Place beef on vegetables.
6. Mix horseradish, salt, and pepper, spread evenly over beef.
7. Pour water over beef and vegetables.
8. Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender.
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