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
8 carrots, halved crosswise
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.
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