Description
This horseradish pot roast is a comforting classic with a bold twist, slow-cooked to tender perfection in a savory horseradish-infused sauce, making it a perfect hearty meal for family gatherings or cozy dinners.
Ingredients
Units
Scale
Main Ingredients
- 3-4 pound boneless beef chuck roast
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 chopped yellow onion (about 1 1/2 cups)
- 1 cup beef broth
- 3 tablespoons tomato paste
- 1/3 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)
- 1/4 cup sour cream
Instructions
- Prepare and Season: Pat dry the 3-4 pound boneless beef chuck roast thoroughly using paper towels, then season all sides evenly with 1 ½ teaspoons salt and ½ teaspoon ground black pepper.
- Sear the Roast: Heat a large skillet over medium-high heat. Sear the roast on all sides until a rich brown crust forms, about 3 minutes per side, to lock in flavor.
- Add Onion and Transfer: Place the seared roast into the bottom of a large slow cooker, then evenly scatter 1 chopped yellow onion over the top of the roast.
- Deglaze the Skillet: Reduce skillet heat to medium and pour in 1 cup beef broth. Use a wooden spoon to scrape up all browned bits from the skillet bottom. Turn off heat once done.
- Make the Sauce: Stir in 3 tablespoons tomato paste, ⅓ cup prepared horseradish, 2 tablespoons minced garlic, and 1 tablespoon Worcestershire sauce into the skillet broth mixture. Pour this combined sauce evenly over the roast in the slow cooker.
- Add Thyme and Cook: Place 3 sprigs fresh thyme into the slow cooker. Cover and cook on LOW for 9 hours or on HIGH for 9 hours 15 minutes to ensure tenderness.
- Thicken the Sauce: During the last 45-60 minutes of cooking, skim off excess fat from the surface. Whisk together 3 tablespoons cornstarch and 3 tablespoons cold water to form a slurry, then stir this into the slow cooker to thicken the sauce.
- Finish and Rest: Once the roast is tender and sauce thickened, remove and discard the thyme sprigs. Transfer the meat to a plate and cover loosely with aluminum foil to rest.
- Add Sour Cream: Whisk a small amount of roast liquid into ¼ cup sour cream until smooth and warm, then pour this mixture back into the slow cooker, stirring to combine.
- Serve: Shred or slice the roast as preferred, add back into the sauce in the slow cooker, and serve warm for a hearty and flavorful meal.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheating: Reheat using a microwave in 60-second bursts until internal temperature reaches 165°F, or bake covered at 350°F for about 30 minutes until heated through.
- Freezing: Best thawed in the fridge 1 to 2 days before reheating. Can cook from frozen in the slow cooker if searing is skipped, or thaw and sear first for added flavor.
- Make Ahead: Prepare and assemble ingredients in the slow cooker insert up to 24 hours ahead in the refrigerator. When ready, cook as directed, adding 1 to 1.5 hours if starting from a cold crock.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 110 mg
