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Pot Roast
Ingredients
| * | 4 lbs. rump roast (or use chuck, top round) |
| * | 2 tbls. olive oil |
| * | 2 tbls. unsalted butter |
| * | 1/2 cup horseradish |
| * | salt and pepper, to taste |
| * | 1 14 1/2 oz. can beef stock |
| * | 4 large potatoes, peeled and cut in quarters. |
| * | 4 carrots, peeled and sliced into 2 inch chunks |
| * | 4 yellow onions, peeled and cut into quarters |
| * | 2 turnips, peeled and cut in half. |
| * | 3 tbls. flour |
| * | 1/4 cup water |
Instructions
| 1 | Heat olive oil with unsalted butter in large stock pot. Sear roast on all sides until brown on all surfaces. |
| 2 | Spread the surface of the roast with horseradish, salt and pepper. Add beef stock and bring to boil. Reduce heat, cover and simmer over low heat for about 2 1/2 hours. |
| 3 | Add potatoes, carrots, onions and turnips. Cook, covered, until vegetables are tender, approximately 20-30 minutes. |
| 4 | To thicken gravy, shake together flour and water until smooth. Add slowly to the simmering broth, reseason with salt and pepper and bring to a boil. Reduce and cook until thickened, stirring frequently. |
| 5 | NOTE: This is an excellent dish to prepare in a crock pot. Cook potatoes and vegetables separately to avoid overcooking them. |