Pot Roast And Vegetables Recipe Recipe

Name: Pot Roast And Vegetables Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pound beef arm, blade or possibly rib pot roast; 1 tbsp. salt; 1 teaspoon pepper; 1 jar (5 ounce.) prepared horseradish; 1 c. water; 8 sm. potatoes, cut in halves; 8 med. carrots, cut in fourths; 8 sm. onions; Water; 1/2 c. cool water; 1/4 c. all purpose flour

Servings: persons

4 pound beef arm, blade or possibly rib pot roast
1 tbsp. salt
1 teaspoon pepper
1 jar (5 ounce.) prepared horseradish
1 c. water
8 sm. potatoes, cut in halves
8 med. carrots, cut in fourths
8 sm. onions
Water
1/2 c. cool water
1/4 c. all purpose flour

1
Cook beef in Dutch oven over medium heat till brown, reduce heat.
2
Sprinkle with salt and pepper.
3
Spread horseradish over both sides of beef.
4
Add in 1 c. water.
5
Bring to boil.
6
Cover simmer on top of stove or possibly cook in oven for about 2 1/2 hrs.
7
Add in vegetables cook till tender about 1 hour.
8
Using cool water and flour make a gravy.

1505

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 pound beef arm, blade or possibly rib pot roast, 1 tbsp. salt, 1 teaspoon pepper, 1 jar (5 ounce.) prepared horseradish, and more.

Yes, Pot Roast And Vegetables Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pot Roast And Vegetables Recipe

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