Wednesday, October 28, 2009

New England Pot Roast

I had to prepare this in order to figure out the basics as I don't have the written recipe. Since there are only two of us, I use a small cut of meat - less than 2 pounds so the ingredients would have to be adjusted for a larger pot roast.

Assemble a pot roast cut of meat, flour, beef stock, small jar of onions or one small sliced onion, carrots, cinnomon stick, grated horseradish, bay leaf, can of whole berry cranberry sauce, salt and pepper.

Season the meat with salt and pepper, dredge in flour, and brown using canola or corn oil. Remove meat from pan. Saute onion and carrots till onion is translucent and the vegetables have picked up the bits from browning the meat. Stir in cranberry sauce to melt (I use 1/2 a can for the smaller cut of meat, Add 1/4 cup horseradish at least. Throw in cinnamon stick and bay leaf, then place the meat back in the pan. Add stock to about 3/4 of the way up the side of the meat. (I used the whole container of College Inn Bold stock). Bring the mixture up to a boil, then lower the heat and simmer for about 2 hours.

Serve over egg noodles. The sauce is thin but great flavor - you cannot tell that there is horseradish in the dish.

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