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Everybody loves pot roast! Potatoes and carrots don't seem humble on a platter next to a juicy piece of slow-cooked meat.

New England Pot Roast

1/4 cup all-purpose flour
1 tablespoon salt
1 teaspoon ground black pepper
1 (4-pound) boneless beef roast, (chuck or rump)
2 tablespoons vegetable shortening
1 (5-ounce) jar horseradish
1 cup water
8 potatoes, scrubbed and cut into 1/2-inch wedges
8 carrots, peeled and cut into 1-inch pieces

1. Mix flour, salt and pepper and rub thoroughly over roast.
2. Melt shortening in a large pot and brown meat on all sides. Carefully spread horseradish on all sides of the roast. Add water and bring to a boil. Cover, reduce heat and simmer for 3 hours, or until meat is very tender. Add potatoes and carrots about 1 hour before meat is done. Serve warm.

Makes 8 servings.

Cooking Tip: This classic feeds a big crowd or makes great leftovers for sandwiches, stroganoff, shepard’s pie and curry.

Recipe and photograph provided courtesy of Beef Industry Council.

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