New England Pot Roast

Serves 8


  • 3 to 3.5 pound beef boneless chuck roast
  • 1 Tbsp vegetable or olive oil
  • 8 small potatoes, cut in half
  • 3 cups baby-cut carrots
  • 1 large onion, coarsely chopped (1 cup)
  • 1 jar (5 oz) prepared horseradish
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup water


  1. Trim excess fat from beef.  Heat oil in 10-inch skillet over medium-high heat.  Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
  2. Place potatoes, carrots, and onions in 4- to 6- quart slow cooker.  Place beef on vegetables.  Mix horseradish, salt, and pepper; spread evenly over beef.
  3. Pour water over beef and vegetables.  Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender.

Nutritional information: 1 serving: Calories 345; Cal from fat 135; Fat 15g; Saturated fat 5g; Cholesterol 75mg; Sodium 390mg; Carbs 30g; Fiber 4g; Protein 27g

Source: Betty Crocker’s Slow Cooker Cookbook



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