- Posted by Johanna on March 24, 2006 at 5:08 pm
- Category: Recipes and Food
It’s been a while since I’ve posted one of these, and someone else wanted the recipe, so I figured I’d post it here as well. My cookbook calls this New England Pot Roast, but I don’t know why, so I have renamed it more informatively.
Put in a crockpot 8 small potatoes, cut in half; 3 cups baby carrots; and 1 large onion, coarsely chopped. Put on top of the veggies a 3-pound or so boneless chuck roast.
(The recipe suggests first browning the roast in hot vegetable oil in a skillet over med-high heat for about 10 minutes, but I don’t do that. For one thing, I want my crockpot recipes to be as easy as possible, and getting another pan dirty doesn’t qualify. For another, I don’t care what color the meat comes out as as long as it’s cooked. If you’re entertaining or dining with someone who’s into food appearance, then you’ll want to do this browning step.)
Spread a 5-ounce jar of prepared horseradish all over the roast. Season with salt and pepper to taste. Pour 1 cup of water over the crockpot contents and cook on low for 8-10 hours.
Don’t be afraid of the horseradish; it gives the roast a nice subtle flavor that sets it apart from the usual. Yummy!