Horseradish Pot Roast is a flavorful twist on the classic pot roast, with the bold kick of horseradish adding a zesty element to the tender, slow-cooked beef. This dish combines hearty vegetables with juicy, fall-apart roast beef, all infused with a rich broth and the tangy heat of horseradish. Perfect for a comforting Sunday dinner, this recipe is easy to prepare and requires minimal hands-on time, letting the slow cooker do all the work. The result is a deeply satisfying meal that pairs well with mashed potatoes or crusty bread to soak up the delicious juices.
Ingredients:
- 3-4 lb chuck roast
- 1/4 cup prepared horseradish
- 1 tbsp Dijon mustard
- 1 onion, diced
- 3 cloves garlic, minced
- 4 carrots, peeled and cut into large chunks
- 4 potatoes, peeled and quartered
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil (for searing)
Instructions:
- Prepare the roast: Pat the chuck roast dry with paper towels and season generously with salt and pepper. In a small bowl, mix the horseradish and Dijon mustard, then rub the mixture all over the roast.
- Sear the roast (optional): In a large skillet, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. This step adds flavor but can be skipped if you’re short on time.
- Add to the slow cooker: Place the carrots, potatoes, onion, and garlic in the bottom of the slow cooker. Lay the roast on top of the vegetables. Pour the beef broth and Worcestershire sauce over the top, then sprinkle with dried thyme.
- Cook: Cover and cook on low for 8-9 hours or on high for 4-5 hours, until the roast is tender and easily pulls apart.
- Serve: Shred the roast with a fork and serve with the cooked vegetables, spooning the flavorful broth over the top.
This Horseradish Pot Roast delivers a perfect balance of savory and zesty flavors, making it a unique and hearty meal that’s sure to impress your family or guests!
