Ingredients

The following ingredients have 4 Servings
  • 1 boneless beef chuck arm, shoulder or blade pot roast (4 lb)
  • 1 to 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 jar (8 oz) prepared horseradish
  • 1 cup water
  • 8 small potatoes, cut in half
  • 8 medium carrots, cut into fourths
  • 8 small onions, skins removed
  • 1/2 cup cold water
  • 1/4 cup Gold Medal™ all-purpose flour

Instruction

  • In 4-quart Dutch oven, cook beef over medium heat until brown on all sides. Reduce heat to low.
  • Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add 1 cup water to Dutch oven. Heat to boiling; reduce heat. Cover and simmer 2 hours 30 minutes.
  • Add potatoes, carrots and onions to Dutch oven. Cover and simmer about 1 hour or until beef and vegetables are tender.
  • Remove beef and vegetables to warm platter; keep warm. Skim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.