New England–Style Pot Roast and Gravy

Main Ingredients:

• 2 tablespoons olive oil
• 2 1/2 pounds Hormel® Always Tender® Chuck Roast
• 1/4 cup dry mustard
• 3 tablespoons all-purpose flour
• 3 tablespoons creamy horseradish
• 2 teaspoons salt, divided
• 1/2 teaspoon pepper
• 1 cup water
• 6 medium potatoes, peeled and cut into quarters
• 6 medium carrots, cut diagonally into fourths
• 1 small onion, cut into 6 wedges

Instructions

1. 1

   Heat oven to 325°F.

2. 2

   In 5-quart Dutch oven or roasting pan, heat oil over medium-high heat. Add beef roast; cook 4 to 5 minutes on each side or until browned. Remove from heat.

3. 3

   Meanwhile, in small bowl, combine mustard, flour, horseradish, 1 1/2 teaspoons salt and the pepper; mix well. Spread on both sides of browned roast. Add water. Cover; bake 30 minutes.

4. 4

   Add potatoes, carrots and onion to pot; sprinkle with remaining 1/2 teaspoon salt. Cover; bake 1 to 1 1/4 hours or until beef and vegetables are tender. Arrange beef and vegetables on serving platter.

5. 5

   With wire whisk, whisk remaining pan juice gravy until thickened and no large lumps remain. Add additional flour, if needed, for desired thickness.