Description
This horseradish pot roast is classic comfort with a bold twist, slow-cooked until fork-tender in a rich, savory sauce with a creamy horseradish and sour cream finish.
Ingredients
Scale
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
- Season and Sear: 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.
- Layer in Slow Cooker: Place the seared roast in the bottom of a large slow cooker, then add 1 chopped yellow onion over the top.
- Prepare Sauce: 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.
- Add Herbs and Cook: 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.
- Thicken Sauce: 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.
- Remove Roast and Finish Sauce: Once tender and sauce thickened, remove thyme sprigs. Transfer the meat to a plate and cover with aluminum foil to keep warm.
- Incorporate Sour Cream: 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.
- Serve: 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.
