Old Fashioned Pot Roast

What could be more comforting that an old-fashioned pot roast? Our recipe for fork-tender pot roast chock-full of potatoes, carrots and onions will stick to their ribs and absolutely satisfy!

Serves: 4

Cooking Time: 3 hr

Ingredients

• 1/2 cup all-purpose flour
• 3 teaspoons salt, divided
• 3/4 teaspoon black pepper, divided
• 4 pounds boneless beef chuck roast
• 2 tablespoons vegetable oil
• 4 cups water
• 1/2 cup prepared white horseradish
• 4 potatoes, peeled and quartered
• 4 carrots, cut into 1-inch chunks
• 2 onions, cut into wedges
• 1 tablespoon browning and seasoning sauce

Instructions

1. In a large bowl, combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper; mix well. Rinse roast and without drying it, add it to flour mixture; coat roast completely.
    
2. In a soup pot, heat oil over medium-high heat. Add roast and cook 10 to 12 minutes, turning to brown on all sides.
    
3. Add water and horseradish and bring to a boil. Reduce heat to medium-low, cover loosely, and simmer 1-1/2 hours. Add remaining ingredients, including remaining 2 teaspoons salt and 1/4 teaspoon pepper; cover loosely and simmer 40 to 45 minutes, or until meat and vegetables are fork-tender.
    
4. Remove roast to a cutting board. Slice, and serve with vegetables and sauce.