NEW ENGLAND POT ROAST.. YUM.. 5 STAR!!!

Connecticut has been our FAVORITE STATE so far.. Why you might ask?? Because of the wonderful pot roast we cooked.

Below you will find a must try recipe!!

The kids said "MOM you bought the MOST AMAZING INGREDIENTS" .." No, not really.". It was the way we put it together and followed a recipe.

So far this has been my favorite as far as teaching the kids about cooking and food. They really were amazed at how wonderful food combined in the right way could taste.

So get out your recipe cards and get ready for a recipe you will use and use again!!

Here Jack is flowering and putting the Pot Roast in the pan. It will cook and brown for 15 min.
Once browned it gets topped with horseradish on BOTH sides.
Our finished product.. This does NOT do it justice.. YUM, YUM, YUM, YUM!! 5 STARS!!

1/4 cup flour

1 T.plus 2 tsp salt

1 1/4 tsp pepper

4 lbs lean boned beef chuck roast

2 T vegetable broth or butter

5 oz prepared horseradish

1 cup water

8 small potatoes, pared and halved

8 small carrots, halved crosswise

8 small onions

1/2 tsp salt

** optional peas for color/taste

1. Stir together flour, salt, and pepper; rub mixture on meat.

2. Heat butter in Dutch Oven; brown meat over med heat about 12-15 minutes

3. Reduce Heat; spread horseradish on both sides of meat. Add water; cover tightly and simmer on top of range about*** 4 hours or until meat is tender.

4. About 1 hour before end of cooking time, add veges and 1/2 tsp salt.

Our roast was smaller than this.. Which is why I have the **** listed. Please adjust your cooking time if you have a much smaller roast.. Ours was not quite 3 pounds so I think I dropped cooking time by about an hour. When we thought the meat was done we pulled it and continued to cook the vegetables until done.

I will use this recipe EVERY time I make a pot roast.. FABULOUS!!