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com/ for photo

Ingredients for Pot Roast, Pan Gravy, and Dinner Rolls:

Pot Roast

Roast (Mine was 3.5 lb)

1 tbsp olive oil
1 small jar prepared horseradish
3 cups round-sliced carrots (or a whole bag baby carrots)
1 russet potato, cut into bite-sized chunks
3 whole garlic cloves
½ chopped white onion
Salt, to taste
1 cup beef broth

Pan Gravy (prepare once roast is done)

2 tbsp butter
¼ cup all-purpose flour
1 ½ to 2 cups liquid from crock pot

Dinner Rolls (begin preparation once roast is halfway done)

1 package dry yeast (for best results, do not use fast-rise)

2 tbsp sugar
2/3 cup warm water
4 tbsp butter (save one for brushing on cooked rolls)
2-3 cups all-purpose flour
½ tsp salt
Sprinkle garlic powder and thyme (add to butter for brushing on cooked rolls)

Directions for Pot Roast, Pan Gravy, and Dinner Rolls:

Pot Roast

1. Using a cast iron skillet, heat 1 tbsp olive oil over medium heat
2. Cut the roast in half, rinse, and dry thoroughly, and once the skillet is heated, sear each side of
the roast a couple of minutes per side
3. Meanwhile, whisk one tbsp prepared horseradish with 1 cup beef broth
3. Cut carrots, potato, white onion, and place with whole garlic cloves in a crock pot
4. Season vegetables with salt and add broth to the crock pot
5. Once the roast is seared on each side, remove from heat and slather each side with prepared
horseradish, then place on top of vegetables in the crock pot
6. Cover the dish and cook on low for about four hours, then on high for another two
Pan Gravy (prepare once roast is done)

1. Heat 2 tbsp butter over medium heat in a small skillet or sauce pan
2. Once the butter has melted, add ¼ cup all-purpose flour and continuously stir until lumps are
gone (turn down heat if mixture bubbles)
3. Add 1 ½ to 2 cups liquid from crock pot (according to how thick or thin you like your gravy)
4. Stir until blended and serve tableside

Dinner Rolls (begin preparation once roast is halfway done)

1. Stir a package of yeast and 2 tbsp sugar into 2/3 cup warm water and let sit for five minutes
2. Meanwhile, add 1 ¾ cups lightly packed flour to a large mixing bowl and whisk in ½ tsp salt
3. Add 3 tbsp melted butter to yeast mixture, then stir this into flour, forming a ball (if your
dough is still really sticky, add a little more flour; the original recipe calls for 1 ¾ cups of flour,
but I usually have to use at least 2-2 ¼ cups)
4. Turn the dough onto a floured surface and knead (how to knead: press down with your
knuckles several times, fold over, rotate ¼, repeat) for about four minutes (you'll know when it's
done because you'll feel like a real baker!)
5. Form the dough into a ball and place in a lightly-oiled large bowl, turning the ball over once to
oil both sides
6. Place in a draft-free, warm place (85 degrees) for about two hours or until dough has doubled
in size (I place a 4-cup measuring glass filled with hot water inside my turned-off oven along
with the dough)
7. Once dough has risen, punch it down and let rest for five minutes
8. Place dough on a lightly floured surface and tear apart to form 12 pieces that you should form
into a semi-round shape
9. Place individual pieces on a parchment paper-lined baking sheet, cover with plastic wrap, and
let rest for 20 minutes
10. Preheat oven to 400 degrees
11. Bake rolls for about 10 minutes
12. Meanwhile, melt remaining tbsp butter and stir in a little garlic powder and thyme
13. Remove rolls from oven and brush on butter mixture (if you don't have a pastry brush, just
use a paper towel as a brush)
14. Return rolls to oven and place oven on broil—watch the rolls through the oven window as it
will only take about one minute to brown the tops!!! Do not leave them unattended in the oven
(or on your countertop for that matter, since they are so good, they will be gone in no time)

Tip: If you want to use a cutting board as a place to work with dough, simply place a wet paper
towel under the cutting board to stop it from moving around (I do this every time I use a cutting
board)