The gourmet guru is at it again! Mr. food puts a tasty twist on an old fashioned favorite. Let’s take a look.
Sometimes it seems like we need a magnet to get our gang around the table for dinner, but with an old-fashioned draw like homestyle pot roast simmering on the fire, we won't even need the dinner bell.
In a bowl we combine 1/2 cup flour, 1 teaspoon salt and 1/2 teaspoon pepper.
We rinse a 4-pound boneless beef chuck roast, and while it's still wet, coat it in the flour mixture.
Now, in a soup pot, in 2 tablespoons vegetable oil over medium-high heat, we turn and brown the roast on all sides. It takes 10 to 12 minutes.
Add 4 cups water and 1/2 cup prepared white horseradish. Bring it to a boil, turn the heat to low, cover it loosely and simmer it about 1-1/2 hours. That's when we add 4 peeled and quartered medium potatoes, 4 chunked carrots, 2 onions that we cut into wedges, 2 teaspoons salt, 1/4 teaspoon pepper and 1 tablespoon browning and seasoning sauce.
After another 40 to 45 minutes on the stove the veggies and meat should be fork-tender, and boy, is this one ever worth the wait! If you want to thicken up the gravy, go ahead! Yes, it's long-cooked, but not by us. The stove is doing the cooking, we're doing the enjoying!
Simply slice it on a cutting board and serve it along with the veggies and that savory sauce! Wow!
If you’d like the recipe, just send a self-addressed, stamped envelope, marked “old-fashioned pot roast,” to me, Mr. Food, right here at the station, or pick it up online for drawing them to the table like a magnet for the comfort of a long-cooked "ooh it's so good!!®"
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