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Spicy New England Pot Roast Recipe

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This recipe for Spicy New England Pot Roast, by , is from The George Bixby Memorial Library Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Roche
Added: Saturday, June 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 Tbsp. flour
2 tsp. salt
1/4 tsp. freshly ground black pepper
4 LB. arm. blade or bottom round pot roast of beef
1/2 c. freshly grated horseradish or prepared horseradish, drained
1 c. whole cranberry sauce
1 stick cinnamon, broken in two
4 whole cloves
1 c. beef broth
3 Tbsp. bacon drippings or canola oil
16 small boiling onions, or 2 medium onions quartered
1 lb carrots, cut into three inch lengths
Buttered noodles or mashed potatoes for serving

Directions:
Directions:
Mix the flour, salt and pepper together and dredge the meat. Rub into all surfaces. Heat the drippings or the oil in a heavy Dutch oven over high heat and brown well on all sides. Pour off drippings into a skillet and set aside. Mix horseradish, cranberry sauce, cinnamon sticks, cloves, and broth in a bowl and pour over the meat. Bring to boil, then turn down to simmer and cover pot tightly. Simmer for 2 hours, or until the meat is just tender. Meanwhile, brown the onions in the reserved dripping in the skillet until tender, 3 minutes. Add carrots and cook 2 more minutes. Drain the fat, and add to the Dutch oven with the meat after 2 hours. Cook an additional 25 minutes, or until the vegetables and the meat are tender. The gravy is delicious over noodles.

Personal Notes:
Personal Notes:
This recipe was given to me by a fabulous cook from my workplace.

 

 

 

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