Autumn Pot Roast from Comfort Classics cookbook

Autumn Pot Roast with Horseradish Sauce (Thank you so much Debbie, Frederick, Friday for typing it for us)

Prep 15 min. Cook/Bake 2 hours 30 min. Serves 8 POINTS value: 6

2 pounds boneless bottom round roast, trimmed 1 ¼ pounds baby potatoes, halved

¾ t. salt 1 ½ cups baby carrots

2 t. olive oil 2 medium turnips, peeled and cut into 1” pieces

½ cup reduced-sod. Beef broth ½ cup fat-free plain Greek yogurt

1 onion chopped 3 T. prepared horseradish

1 T. chopped fresh thyme 1 t. Dijon mustard



1. Preheat the oven to 350 degrees.

2. Sprinkle the beef with ½ teaspoons of the salt. Heat the oil in a Dutch oven over medium-high heat. Add the beef and cook, turning frequently, until browned, about 8 minutes. Add the broth, stirring to scrape any browned bits from the bottom of the pot. Add the onion, garlic, and thyme, bring to a boil. Cover and bake, turning once, 1 ½ hours.

3. Add the potatoes, carrots, and turnips to the Dutch over. Bake, covered, until the beef and vegetables are fork-tender, 45 minutes.

4. Meanwile, to make the horseradish sauce, combine the yogurt, horseradish, mustard, and the remaining ¼ t. salt in a bowl. Cover and refrigerate until ready to use.

5. Transfer the beef to a cutting board and slice across the grain into 16 slices. Serve with the vegetables and the horseradish sauce.



Per Serving (2 slices beef with generous ½ cup vegetables and 1 ½ tablespoons horseradish sauce) 287 Cal., 6 g. fat, 2g. Sat. fat, 0g Trans fat, 84 mg. Chol., 359 mg. Sod, 20 g. Carb, 3 g. fiber, 37 g. Protein, 77 mg Calc.