Although it is not yet "cold" outside, my appetite is ready for some fall comfort food . . .

Pot Roast New England Style

 

1/3 cup flour                                               1 cup water

1 ½ Tbsp. salt                                             8 small potatoes, pared & halved

1 ¼ tsp. pepper                                           8 carrots cut in large pieces

4 lb. beef chuck pot roast                             8 small onions, quartered

2 Tbsp. shortening or oil                               ½ tsp. salt

1 jar horseradish (5 oz.)

 

Mix flour, salt and pepper; rub mixture on meat.  In large skillet, heat oil and brown meat on both sides, about 15 minutes.  Reduce heat; spread horseradish on both sides of meat.  Add water, cover tightly and simmer on top of stove or in oven 4 hours at 325° until meat is tender.  About 1 hour before end of cooking time, add vegetables and ½ tsp. salt.  Place meat and vegetables on warm platter; keep warm while making gravy.  Serve gravy with meat and vegetables. 

 

To make gravy, pour drippings (fat and juices) into a bowl, leaving brown particles in pan.  Let fat rise to top of drippings; skim off fat, reserving ¼ cup.  Place reserved fat in pan.  Blend in ¼ cup flour.  Cook over low heat, stirring until mixture is smooth and bubbly.  Remove from heat.  Measure meat juice; add water to measure 2 cups liquid and stir into flour mixture.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Season with salt and pepper.