"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

New England Pot Roast Recipe

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This recipe for New England Pot Roast, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eleanore Sero
Added: Saturday, October 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 to 3-1/2 lb. eye of round roast, all fat trimmed
1 T. vegetable oil
8 small potatoes or sweet potatoes, cut in half
3 c. baby-cut carrots
1 large onion, coarsely chopped (1 c.)
1 jar (5 oz.) prepared horseradish
1 tsp. salt
1/2 tsp. pepper
1 c. water

Directions:
Directions:
Heat oil in 10 in. skillet over medium-high heat. Cook beef in oil about 10 min., turning occasionally, until brown on all sides. Place potatoes, carrots and onions in 4 to 6 qt. slow cooker. Place beef on vegetables. Mix together horseradish, salt and pepper; spread evenly over beef. Pour water over beef and vegetables. Cover and cook on low heat setting 8 to 10 hrs. or until beef and vegetables are tender. Yield: 8 servings.

 

 

 

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