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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Spicy New England Pot Roast Recipe

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This recipe for Spicy New England Pot Roast is from The George Bixby Memorial Library Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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