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Delicious horseradish pot roast served with vegetables

Horseradish Pot Roast

A hearty and comforting pot roast infused with bold flavors of horseradish, bringing families together around the dinner table.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Pot Roast
  • 3-4 pounds beef chuck roast (preferably grass-fed for better flavor) Grass-fed beef is recommended for enhanced flavor.
  • 2 tablespoons olive oil For searing the meat.
  • Salt and pepper to taste
For the Horseradish Glaze
  • 1/2 cup prepared horseradish Adjust to personal spice preference.
  • 1/4 cup Dijon mustard
  • 1/4 cup beef broth
  • 2 tablespoons Worcestershire sauce
For the Vegetables
  • 3 large carrots, cut into chunks
  • 3 large potatoes, cut into quarters
  • 1 large onion, quartered
  • 4 cloves garlic, minced
  • Fresh herbs for garnish (such as rosemary or thyme) Use fresh herbs for the best flavor.

Method
 

Preparation
  1. Season the beef chuck roast generously with salt and pepper.
  2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Once hot, sear the roast on all sides until browned (about 4-5 minutes per side). This will lock in the flavors.
Make the Glaze
  1. While the meat is searing, mix together the horseradish, Dijon mustard, beef broth, and Worcestershire sauce in a bowl until well combined.
Combine Ingredients
  1. Once the roast is browned, remove it from the pot and place it on a cutting board. Brush the horseradish glaze all over the top.
  2. Return the glazed roast to the pot, surrounded by the prepared vegetables. Add a bit more beef broth if the pot looks dry.
Slow Cook
  1. Cover the pot with a lid and reduce the heat to low. Let it cook for 3 to 4 hours, or until the beef is fork-tender and the vegetables are tender and flavorful.
Serve and Enjoy
  1. Once the roast is done, remove it from the pot and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring it remains tender and juicy.

Notes

Cook in a Slow Cooker: You can adapt this recipe for a slow cooker if you prefer. After searing the roast, place everything in the slow cooker on low for 8 hours. Swap Out the Meat: For a different twist, use pork shoulder in place of beef for a unique flavor profile. Vegetable Variations: Add seasonal root vegetables for extra nutrition and flavor. Try sweet potatoes or butternut squash. Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.