4-pound beef arm, blade or cross rib pot roast*
1 tablespoon salt
1 teaspoon pepper
1 jar (5 ounces) prepared horseradish
1 cup water
8 small potatoes, cut into halves
8 medium carrots, each cut into fourths
8 small onions
Kettle Gravy (below)
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, simmer on top of range or cook in 325 degree oven 2 1/2 hours. Ad vegetables. Cover; cook until tender, about 1 hour. Remove to warm platter. Prepare gravy; serve with beef.
8 SERVINGS
*3-pound beef bottom round, rolled rump, tip or chuck eye roast can be substituted. Use 2 teaspoons salt.
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, stir gradually into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.
1 tablespoon salt
1 teaspoon pepper
1 jar (5 ounces) prepared horseradish
1 cup water
8 small potatoes, cut into halves
8 medium carrots, each cut into fourths
8 small onions
Kettle Gravy (below)
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, simmer on top of range or cook in 325 degree oven 2 1/2 hours. Ad vegetables. Cover; cook until tender, about 1 hour. Remove to warm platter. Prepare gravy; serve with beef.
8 SERVINGS
*3-pound beef bottom round, rolled rump, tip or chuck eye roast can be substituted. Use 2 teaspoons salt.
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, stir gradually into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.
National Popcorn Popping Month
