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Nutrition Facts
Serving Size 1 (760g) Recipe makes 6 servings
Calories 953
Calories from Fat 322		(33%)
Amount Per Serving		%DV
	Total Fat 35.9g	55%
	Saturated Fat 13.6g	68%
	Monounsaturated Fat 13.4g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.0g
Cholesterol 288mg		96%
Sodium 1361mg		56%
Potassium 2407mg		68%
Total Carbohydrate 58.0g		19%
	Dietary Fiber 8.3g	33%
	Sugars 9.0g
Protein 96.1g		192%
detailed view... how is this calculated?

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Kelly's Midwest " Cold Remedy" Pot Roast

Recipe #51501 | 3¼ hours | 5 min prep | add private note

⁽⁴⁷⁾ RATE IT NOW Print Recipe

By: Wildflour
Jan 15, 2003

Searching for that "Grandma's house smells so good" pot roast dinner? Got it right here! Have perfected it, and MAN! (Actually worked on this recipe for several years now, don't be fooled by the mustard and horseradish, the flavors mellow as it cooks, and tastes like you literally stepped back in time...so hope you try this, it's wonderful, and a keeper...

SERVES 6 (change servings and units)

Ingredients

3 1/2-4 lbs beef arm roast or chuck roast or blade roast
2 tablespoons oil
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
1/3 cup prepared horseradish (not the cream added kind, the "real-deal"!!)
1/4 cup prepared whole grain mustard or spicy brown mustard or Dijon mustard (use your favorite!)
1 (14 ounce) can beef broth, 2 if your roast is 4 lbs. (or more)
1 large onion, sliced
8 red potatoes, unpeeled, quartered
8 carrots, peeled, cut into thick slices (can ease this step with baby carrots!)
4 tablespoons butter

Directions

1
Sprinkle one side of roast with half of salt and pepper and place, that side down, into large frying pan of HOT oil (to sear and brown).
2
Season other side while bottom side is browning.
3
When browned, turn over, brown other side.
4
Turn off heat.
5
In large deep casserole dish with lid, pour in beef broth, add half of onion.
6
Spread top side of roast with half of horseradish and mustard, and place, that side down, into prepared casserole dish.
7
Then spread top side with rest of horseradish and mustard.
8
Cover with rest of onion.
9
Dot with butter.
10
Cover and bake in 325°F oven for 2 1/2 hours, turning meat over and retopping with some of the onion, every 45 minutes.
11
Add carrots and potatoes, recover, and bake 1 hour longer basting vegetables with the broth every 15-20 minutes.
12
Place meat and vegetables onto large serving platter.
13
Serve with broth, warm, crusty french bread and butter, or *gravy if desired.
14
*For gravy: Skim some of the fat off broth, and pour into heat-proof measuring cup adding enough water to measure 2 cups (if even needed).
15
Pour into frying pan.
16
Shake a half a cup of cold water with a 1/4 cup flour in tightly covered container, and slowly stir into broth.
17
Heat to boiling, stirring constantly.
18
Boil and stir 1-2 minutes.
19
***If you want lots of gravy, use the 32 oz. box of beef broth and thicken with 3-4 Tbl. cornstarch mixed with 3-4 Tbl. cold water. (Cook meat and vegetables with all the broth, thicken at the end).

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Featured Reviews for This Recipe

From: Chef #587965

On Jun 16, 2009

This was good, but I'm not sure if I'm a huge fan of the horseradish. I think just a personal preference issue. DH loved it and definitly wanted me to make it again.

0 people found this review helpful

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From: lolablitz

On Mar 11, 2009

SIMPLY AMAZING! I'm not sure why the previous poster thought it was bland because this dish is BURSTING with the most incredible flavors! I only had one very small onion, but I had 3 shallots, so I sliced those up with the onion. Probably did add depth to the wonderful flavor, so maybe try this if you're concerned with blandness (which you really shouldn't be). My hubby LOVED it! I did make the gravy but didn't like it at all- just use 32 oz box of broth instead to have extra loveliness. Thank you!

1 person found this review helpful

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From: I Married Shrek

On Jun 5, 2005

I've tried at least 20 different ways to make chuck roast. NONE of which I ever wanted to eat a second time. This is the first one that I know I'm going to crave a lot. I had a smaller roast, but used the rest of ingredients as prescribed. Do not be fooled at 180 minutes! (4 flips at 45 minutes). My DH thought it was "done" and turned off the oven. I came in and decided to go ahead and cook that final hour with the veggies. It was a very wise decision. I pulled out half the meat before adding the veggies, just in case I was wrong. OHBOY! What a difference in that last hour. The meat actually absorbed all that yummy mustardy oniony goopy goodness. Mine was super flavored since my roast was only about 2lbs. The gravy needed zero touch-up. In fact, I would like to have had a bit more. Not too salty or too rick, and it flavored those taters and carrots to perfection. I'm picky. I've tried some nasty recipes off this site that I was so disapointed at that I couldn't even rate them. This one is absolute perfection and tasted like nothing I've ever had. Just wish I'd had enough tangy pure horsradish left over (I used last of my jar) to eat along with the meat.... BLESS you for FINALLY giving me a chuck roast recipe that has a definitive flavor and still tastes like someone's grandma made it

25 people found this review helpful

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From: Roxygirl in Colorado

On Aug 31, 2005

I used a smaller roast (2.88 lbs) and used less mustard and horesradish. I felt as I was spreading that it was too much for the size of beef so I decreased the amount (next time I might use the regular amount despite the smaller roast size). The house did smell great as this was cooking! I think I might have needed a shallower pan since my broth ended up quite deep and probably boiled (instead of roasting) my vegetables and I think dilluted some of the mustard/horseradish sauce.I made the day before and the meat sliced nicely (for a pot roast) and I reheated the sliced meat with the gravy in a latge skillet, and served over mashed potatoes, with the other vegetables on the side. My gravy turned out nicely and it went great with mashed potatoes. I liked that it didn't get overly thick upon refrigeration. I found the directions to be exact and that was helpful. I will make this again for sure. My whole family liked it a lot. It was a comfort meal. Thanks Kelly! Roxygirl

11 people found this review helpful

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