NEW ENGLAND POT ROAST

1 (4 pound) beef arm, blade or cross rib pot roast*
1 tablespoon salt
1 teaspoon pepper
1 (5 ounces) jar prepared horseradish
1 cup water
8 small potatoes, cut into halves
8 medium carrots, cut into fourths
8 small onions Kettle Gravy (recipe follows)

Cook beef in Dutch oven over medium heat until brown; reduce heat. Sprinkle with salt and pepper. Spread horseradish over both sides of beef. Add water. Heat to boiling; reduce heat. Cover and simmer on top of range or in 325 degree F oven 21/2 hours Add vegetables
Cover and cook until tender, about 1 hour. Place on warm platter. Prepare gravy; serve with beef.

KETTLE GRAVY
Skim excess fat from broth. Add enough water to broth to measure 2 cups. Shake 1/2 cup cold water and 1/4 cup all-purpose flour in tightly covered container; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.

*A 3 pound beef bottom round, rolled rump, tip or chuck eye roast can be substituted. Use 2 teaspoons salt.

VARIATIONS:

BARBECUE POT ROAST
Decrease salt to 1 1/2 teaspoons. Omit horseradish and water. Mix 1 (8 ounce) can tomato sauce, 1/4 cup water; 1 tablespoon packed brown sugar; 1 tablespoon prepared horseradish and 1 teaspoon prepared mustard; pour on beef.

SAVORY POT ROAST
Omit horseradish. Sprinkle beef with 1 teaspoon dried dill weed. Prepare gravy as directed except - add enough water to measure 1 1/2 cups. After boiling, reduce heat. Stir in 1/2 cup dairy sour cream and 1 teaspoon dried dill weed; heat.

SPICY POT ROAST
Omit horseradish. Stir 1/4 cup catsup, 2 tablespoons vinegar; 2 cloves garlic, crushed, and 1/4 teaspoon ground ginger into the gravy. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally 10 minutes.

WINE POT ROAST
Omit horseradish and water Mix 3/4 cup dry red wine, 3/4 cup dairy sour cream, 2 cloves garlic, crushed, and 1/2 teaspoon dried thyme leaves; pour on beef. Stir 2 tablespoons lemon juice into the gravy

Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: Betty Crocker's Hearty Meat and Potatoes, No. 12, General Mills Inc., 1985