Horseradish Beef Chuck Roast Slow Cooker Recipe

Ingredients

Beef 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 Flavorings

• 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

1. 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.
2. Place the seared roast in the bottom of a large slow cooker, then add 1 chopped yellow onion over the top.
3. 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. Stir in 3 tablespoons tomato paste, ⅓ cup prepared horseradish, 2 tablespoons minced garlic, and 1 tablespoon Worcestershire sauce until combined. Pour this mixture over the roast.
4. Add 3 sprigs fresh thyme to the slow cooker, then cover and cook on LOW for 9 hours or on HIGH for 6-8 hours until meat is tender.
5. 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 and stir it into the slow cooker to thicken the sauce.
6. Once tender and sauce thickened, remove thyme sprigs. Transfer the meat to a plate and cover with aluminum foil to keep warm.
7. Whisk some of the hot roast liquid into ¼ cup sour cream until smooth and warm, then stir this mixture back into the sauce in the slow cooker.
8. Shred or slice the roast, return it to the sauce in the slow cooker, and serve warm.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
• Reheating: Reheat in the microwave in 60-second bursts until 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 cooking. Can cook from frozen (skip searing) or thaw, pat dry, and then sear before slow cooking.
• Make Ahead: Assemble all ingredients in the slow cooker insert and refrigerate up to 24 hours. Add 1 to 1.5 hours to cooking time if starting cold.
• Adjust horseradish quantity to taste for a milder or bolder flavor.