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New England Pot Roast Recipe

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This recipe for New England Pot Roast, by , is from Hanover Academy's 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!

Mary Ellen Conley (Benjamin Conley, 8th grade)


3-3 1/2 lb. beef boneless chuck roast
1 T. vegetable oil
8 small potatoes, cut in half
3 c. baby cut carrots
1 large onion (about 1 cup), coursely chopped
1 jar (5 oz.) prepared horseradish
1 tsp. salt
1/2 tsp. pepper
1 c. water

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.

Place potatoes, carrots and onions in 4-6 quart slow cooker. Place beef on vegetables. Mix horseradish, salt and pepper; spread evenly over beef.

Pour water over beef and vegetables. Cover and cook on low heat 8-10 hours or until beef and vegetables are tender.

Note: Yes, the entire jar of prepared horseradish is spread on top of the roast. The flavor of the horseradish becomes subtle during the long, slow cooking.




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