Wednesday, August 5, 2009

pot roast

I love recipes that I can make and forget and it's done perfectly at dinner time especially during football season when we are getting home around 8 and everyone is starving. And leftovers make yummy sandwiches the next day :)
3 to 3-1/2 pound beef boneless chuck roast
1 Tbsp vegetable oil
8 small potatoes, cut in half
3 cups baby carrots
1 large onion, coarsely chopped ( 1cup)
1 jar (5oz) prepared mild horseradish
1 tsp salt
1/2 tsp pepper
1 cup water

Trim excess fat from beef. Heat oil in 10 inch skillet over med-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.Place potatoes, carrots and onions in 4 to 6 quart slow cooker. Place beef on vegetables. Mix horseradish, salt, and pepper. Spread evenly over beef. Pour water over beef and vegetables. Cover and cook on low 8 to 10 hours or until beef is fork tender.

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