Simple old-fashioned cooking at its best, New England Pot Roast, is the kind of dinner that never ceases to please meat and potatoes lovers
Author: Simple Nourished Living
4-poundbeef chuckrolled rump or bottom round or cross-rib roast
1teaspoonground black pepper
8small potatoescut in half
8medium carrotseach cut into fourths
Cook the beef in a Dutch oven over medium heat, until just browned on both sides, about 2-4 minutes per side.
Sprinkle with salt and pepper. Spread the horseradish evenly over both sides of the beef. Add the water. Heat to boiling and then lower the heat. Cover and simmer on top of the stove or cook in a 325 degree oven 2-½ hours. Add the vegetables. Cover and cook until tender, about 1 hour longer.
Remove the meat and vegetables to a warm platter.
Prepare the gravy: Pour the cooking broth from the Dutch oven into a measuring cup. Skim off excess fat. Add enough water to the broth to measure 2 cups. In a small glass jar with a lid, shake together ½ cup cold water and ¼ cup all-purpose flour. Whisk this mixture gradually into the broth. Place in the Dutch oven and heat until boiling, stirring constantly. Boil and stir 1 minute more.
Nutritional Estimates Per Serving (⅛th of bottom round rump roast and vegetables): 448 calories, 12.5 g fat, 37.3 g carbs, 6.9 g fiber, 54.1 g protein and 12 Weight Watchers PointsPlus and 10 SmartPoints ***There will be a lot of variation in nutritional values and PointsPlus depending on 1) what cut of beef you use for your pot roast and 2) how much you eat so adjust accordingly. You can lower your PointsPlus significantly by eating less meat and more vegetables!! I kept the suggested servings the same as recorded in my old Betty Crocker Cookbook, which will create a serving larger than your typical Weight Watchers Portion!
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