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Horseradish Pot Roast

This horseradish pot roast is classic comfort with a bold twist, slow-cooked until fork-tender in a rich, savory sauce.
Prep Time15 minutes
Cook Time9 hours 15 minutes
Total Time9 hours 30 minutes
Course: Dinner, entree, Main Course, main dish
Cuisine: American
Keyword: best pot roast recipe, crockpot pot roast, horseradish beef, Horseradish Pot Roast, Horseradish Pot Roast recipe, horseradish roast, pot roast, pot roast recipe, slow cooker beef recipe, slow cooker pot roast
Servings: 8 servings
Author: Alyssa Rivers

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 tablespoons 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 tablespoons 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.

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: 350kcal | Carbohydrates: 7g | Protein: 34g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 767mg | Potassium: 702mg | Fiber: 1g | Sugar: 2g | Vitamin A: 179IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 4mg

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