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Kellys Midwest Cold Remedy Pot Roast

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Ingredients

Adjust Servings:
3 1/2 - 4 3 1/2-4 lbs chuck roast or 3 1/2-4 lbs 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 1/4 cup spicy brown mustard (use your favorite!) or 1/4 cup 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!)

Nutritional information

369
Calories
121 g
Calories From Fat
13.5 g
Total Fat
5.7 g
Saturated Fat
20.4 mg
Cholesterol
969.1 mg
Sodium
57.6 g
Carbs
8.4 g
Dietary Fiber
9.7 g
Sugars
7.9 g
Protein
495 g
Serving Size

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Kellys Midwest Cold Remedy Pot Roast

Features:
    Cuisine:

    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...:)

    • 205 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Kelly’s Midwest ” Cold Remedy” Pot Roast,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…:),We REALLY enjoyed this meal! This will be a bi-weekly meal at our house. The whole family loved it. We love the leftovers too! It was simple, classic and clean. The meat was very tender and had just the right flavor. I thought I would taste more of the mustard and horseradish, but in the end I didn’t. It was flavorful and yummy.


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    Steps

    1
    Done

    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
    Done

    Season Other Side While Bottom Side Is Browning.

    3
    Done

    When Browned, Turn Over, Brown Other Side.

    4
    Done

    Turn Off Heat.

    5
    Done

    in Large Deep Casserole Dish With Lid, Pour in Beef Broth, Add Half of Onion.

    6
    Done

    Spread Top Side of Roast With Half of Horseradish and Mustard, and Place, That Side Down, Into Prepared Casserole Dish.

    7
    Done

    Then Spread Top Side With Rest of Horseradish and Mustard.

    8
    Done

    Cover With Rest of Onion.

    9
    Done

    Dot With Butter.

    10
    Done

    Cover and Bake in 325f Oven For 2 1/2 Hours, Turning Meat Over and Retopping With Some of the Onion, Every 45 Minutes.

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    Peter Miller

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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