New England Pot Roast

2 Tbsp. vegetable oil

4 lb. beef arm, blade or cross rib pot roast

8 small potatoes cut in half

8 medium carrots cut into fourths

8 small onions

1 (8 oz) jar prepared horseradish

1 to 2 tsp. salt

1 tsp. pepper

1 cup water

 Pot Roast Gravy

 

1.  Heat oil in 12 inch skillet over medium heat. Cook beef in oil until brown

on all sides.

 

2.  Place potatoes, carrots, and onions in 4-6 quart slow cooker. Place beef

on vegetables. Mix horseradish, salt, pepper & water; pour over beef.

Cover & cook on LOW heat setting 8 - 10 hours or until beef and vegetables

are tender.

 

3.  Remove beef and vegetables to warm platter; keep warm. Make Pot Roast

Gravy.  Serve gravy with beef and vegetables. (8 servings)

Pot Roast gravy

1/2 cup water

1/4 cup Gold Medal all-purpose flour

Pour juices from slow cooker into 2 cup measuring cup; skim excess fat from juices. Add enough water to juices to measure 2 cups; pour into medium saucepan. Shake ½ cup cold water and the flour in tightly covered container; gradually stir into juices. Heat to boiling, stirring constantly. Boil and stir 1 minute.