Horseradish Pot Roast

  Dinner

We tasted a dish similar to this while at a horseradish festival in Illinois. I like to serve it over noodles. The recipe is easily adaptable for stovetop cooking, too.

Horseradish Pot Roast

Average Rating: 5

TOTAL TIME: Prep: 10 min. Cook: 8-1/4 hours
YIELD: 6 servings.

Ingredients

  • 1 boneless beef chuck roast (2 to 3 pounds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 medium onions, thinly sliced into rings
  • 1 jar (6 to 6-1/2 ounces) prepared horseradish
  • 1/4 cup dry white wine or beef broth
  • 1 tablespoon butter, melted
  • 1 garlic clove, minced
  • 1 tablespoon sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold water
  • Hot cooked egg noodles
  • Minced fresh thyme, optional

Instructions

  • 1. Place roast in a 6-qt. slow cooker; sprinkle with salt and pepper. Top roast with onions. In a small bowl, combine next five ingredients; pour over roast and onions. Cook, covered, on low until meat is tender, 7-8 hours.
  • 2. Remove roast; cool slightly and shred with two forks. Skim fat from cooking juices. Mix flour and water until smooth; gradually stir into juices. Return beef to the slow cooker. Cook, covered, on high 15-30 minutes or until sauce is thickened. Serve with noodles. If desired, top with minced thyme.

Nutrition Facts

1 serving (calculated without noodles): 320 calories, 17g fat (7g saturated fat), 103mg cholesterol, 395mg sodium, 11g carbohydrate (6g sugars, 2g fiber), 31g protein.

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