Description
This horseradish pot roast is a classic comfort dish with a bold twist, featuring a slow-cooked boneless beef chuck roast that is fork-tender and surrounded by a rich, savory horseradish-infused sauce.
Ingredients
Scale
Meat and Seasoning
- 3–4 pound boneless beef chuck roast
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
Vegetables and Aromatics
- 1 chopped yellow onion (about 1 ½ cups)
- 2 tablespoons minced garlic (about 6 cloves)
- 3 sprigs fresh thyme or 1 teaspoon dried thyme
Liquids and Sauce Ingredients
- 1 cup beef broth
- 3 tablespoons tomato paste
- ⅓ cup prepared horseradish (more or less to taste)
- 1 tablespoon Worcestershire sauce
Thickening and Finishing
- 3 tablespoons cornstarch (to thicken)
- 3 tablespoons cold water (to thicken)
- ¼ cup sour cream
Instructions
- Prepare and Season Roast: 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 to enhance flavor and help create a crust during searing.
- Sear the Roast: Heat a large 12-14 inch skillet over medium-high heat and sear the roast on all sides until a brown crust forms, about 3 minutes per side, locking in juices and adding depth to the flavor.
- Set Roast in Slow Cooker: Place the seared roast in the bottom of a large 6-8 quart slow cooker, then add 1 chopped yellow onion over the top to infuse sweetness and aroma during cooking.
- Deglaze Skillet and Prepare Sauce: Reduce skillet heat to medium and add 1 cup beef broth, scraping up the browned bits from the bottom with a wooden spoon. Turn off the heat and stir in 3 tablespoons tomato paste, ⅓ cup prepared horseradish, 2 tablespoons minced garlic, and 1 tablespoon Worcestershire sauce until combined. Pour this flavorful mixture over the roast in the slow cooker.
- Add Fresh Thyme and Cook: Add 3 sprigs fresh thyme to the slow cooker, cover, and cook on LOW for 9 hours or on HIGH for 9 hours 15 minutes to ensure the roast becomes tender and infused with herbs and horseradish flavor.
- Skim Fat and Thicken Sauce: During the last 45-60 minutes of cooking, skim off any fat from the surface. Whisk together 3 tablespoons cornstarch and 3 tablespoons cold water to make a slurry, then stir it into the slow cooker to thicken the sauce.
- Remove Roast and Discard Thyme: Once the roast is tender and the sauce thickened, discard the thyme sprigs. Remove the meat to a plate and cover with aluminum foil to keep warm.
- Add Sour Cream to Sauce: Whisk some of the roast liquid into ¼ cup sour cream until runny and warm, then stir this mixture back into the slow cooker for a creamy finish.
- Shred or Slice and Serve: Shred or slice the roast as desired, return it to the slow cooker to coat with sauce, and serve hot for a comforting meal.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat leftovers in the microwave in 60-second bursts until heated through to 165°F, or bake covered at 350°F for about 30 minutes until thoroughly warmed.
- For freezing, thaw in the fridge 1 to 2 days before cooking. You can cook from frozen (skip searing) or thaw fully, pat dry, and then sear before slow cooking.
- To make ahead, assemble all ingredients in the slow cooker insert and refrigerate up to 24 hours before cooking. Add extra 1 to 1.5 hours of cooking time if starting from cold.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg
