| Yield | |
|---|---|
| Prep Time | 4 hours |
| Category | Entree |
A good, delicious, basic pot roast. A favorite of ours for cool fall and winter dinners.
Peel and halve the potatoes.
Halve the carrots, crosswise and lengthwise.
Meat
Beef chuck pot-roast (arm, blade, chuck eye or cross rib)
A rolled rump, top round or bottom round roast can be used in this recipe.
Stir together flour, 1 tablespoon plus 2 teaspoons salt and the pepper; rub mixture on meat thoroughly. Melt shortening in large skillet or 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 or in 325° oven 4 hours or until meat is tender.
About 1 hour before end of cooking time, add vegetables and 1/2 teaspoon salt. Place meat and vegetables on warm platter; keep warm while making gravy. Serve gravy with meat and vegetables.
Gravy
Pour drippings (fat and juices) into a bowl, leaving brown particles in pan. Let fat rise to top of drippings; skim off fat, reserving 1/4 cup. Place reserved fat in pan. Blend in 1/4 cup all-purpose flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.
Measure meat juice; add water to measure 2 cups liquid and stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season with salt and pepper.