Horseradish Pot Roast
This horseradish pot roast is classic comfort with a bold twist, slow-cooked until fork-tender in a rich, savory sauce.
Servings: 8 servings
Equipment
- 1 6-8 quart slow cooker
- 1 large 12-14 inch skillet
Ingredients
- 3-4 pound boneless beef chuck roast
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 chopped yellow onion about 1 ½ cups
- 1 cup beef broth
- 3 tablespoons tomato paste
- ⅓ cup prepared horseradish more or less to taste
- 2 tablespoons minced garlic about 6 cloves
- 1 tablespoon Worcestershire sauce
- 3 sprigs fresh thyme or 1 teaspoon dried thyme
- 3 tablespoons cornstarch to thicken
- 3 tablespoons cold water to thicken
- ¼ cup sour cream
Instructions
- Pat a 3-4 pound boneless beef chuck roast completely dry with paper towels and season all sides with 1 ½ teaspoons salt and ½ teaspoon ground black pepper. Heat a large skillet over medium-high heat, then sear the roast on all sides until a brown crust forms, about 3 minutes per side.
- Place the roast in the bottom of a large slow cooker, then add 1 chopped yellow onion over the top.
- Once the roast is removed from the skillet, reduce the heat to medium and add 1 cup beef broth. Use a wooden spoon to gently scrape up all the browned bits from the bottom of the skillet, then turn off the heat. Add 3 tablespoons tomato paste, ⅓ cup prepared horseradish, 2 tablespoons minced garlic, and 1 tablespoon Worcestershire sauce, and stir until combined. Pour over the roast.
- Add 3 sprigs fresh thyme to the slow cooker, then cover and cook on LOW for 9-10 hours, or on HIGH for 6-8 hours.
- At the last 45-60 minutes of cooking, skim off any fat before whisking together 3 tablespoons cornstarch and 3 tablespoons cold water in a small bowl to make a slurry, then add it to the slow cooker.
- Once the roast is tender and the sauce has thickened, discard the thyme sprigs. Remove the meat to a plate and cover with aluminum foil.
- Whisk a little of the roast liquid into a small bowl with ¼ cup sour cream until the sour cream is runny and warm, then add it to the slow cooker.
- Shred or slice the roast if desired, then add it back to the slow cooker and serve.
Video
Notes
Storage Instructions
- Fridge: Store leftovers in an airtight container in the fridge up to 5 days.
- Reheating: Microwave in 60 second bursts until 165°F, or bake covered at 350°F for about 30 minutes until 165°F.
- Freezer: Best if thawed in the fridge 1 to 2 days before cooking. Cook from the bag (skip sear) or thaw, pat dry, and sear first.
- Make ahead: Assemble in the slow cooker insert and refrigerate up to 24 hours. Cook as directed, adding 1 to 1.5 hours if starting cold.
Nutrition
Calories: 354kcal | Carbohydrates: 8g | Protein: 34g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 806mg | Potassium: 725mg | Fiber: 1g | Sugar: 3g | Vitamin A: 179IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 4mg
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