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NEW ENGLAND POT ROAST 1/4 c. all-purpose flour 1 Tbsp. salt 1 Tbsp. pepper 4 lb. bottom round roast 2 Tbsp. shortening 1 jar (5 oz.) horseradish 1 c. water 4 medium onions, sliced 8 potatoes, pared and quartered 8 carrots, halved crosswise and lengthwise Stir together flour, salt and pepper; rub mixture on meat. Melt shortening in large pot or Dutch oven; brown meat over medium heat. Reduce heat; spread horseradish on both sides of meat. Add water; cover tightly and simmer on top of range 4 hours or until meat is tender. About 1 hour before end of cooking time, add vegetables. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |