Kelly's Midwest "cold Remedy" Pot Roast

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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 hope you try this, it's wonderful, and a keeper...:)

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Ingredients [?]

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


  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* 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 lg.
  13. serving platter.
  14. Serve with broth, warm, crusty french bread and butter, or *gravy if desired.
  15. *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).
  16. Pour into frying pan.
  17. Shake a half a cup of cold water with a 1/4 cup flour in tightly covered container, and slowly stir into broth.
  18. Heat to boiling, stirring constantly.
  19. Boil and stir 1-2 minutes.
  20. ***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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