Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3-4 lbs beef roasts (any cut you like will be fine)
- 8 small red potatoes, cut into quarters
- 8 medium carrots, cut into chunks
- 1 small onion, chopped
- 1 (8 ounce) jar prepared horseradish
- 1-2 teaspoon salt
- 1/4-1/2 teaspoon black pepper
- 1 cup water
- 2 tablespoons cornstarch
- 2 tablespoons water
Directions
Place potatoes, carrots, and onion into a 4-6qt slow cooker.
Place beef on top of vegetables.
Mix horseradish, salt, pepper and 1 cup water; pour over top of beef.
Cover and cook on low for 8-10 hours or until beef and vegetables are tender.
Remove 2 cups of juices from crock pot and put into small sauce pan.
Mix corn starch with 2T cold water and then add to juices.
Bring to a boil while stirring constantly until thickened.
Serve gravey over meat and vegetable
Category:New England Recipes
Category:New England Appetizers