Description

This Horseradish Pot Roast is a classic comfort dish with a bold twist, featuring a tender slow-cooked beef chuck roast infused with a rich, savory sauce enhanced by prepared horseradish for a delicious kick. The meat is seared to form a flavorful crust, then slow-cooked with onions, garlic, thyme, and Worcestershire sauce until fork-tender, finished with a creamy sour cream swirl.

Ingredients

Units Scale

Meat and Seasonings

3-4 pound boneless beef chuck roast
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Vegetables and Broth

1 chopped yellow onion (about 1 1/2 cups)
1 cup beef broth
2 tablespoons minced garlic (about 6 cloves)

Sauce Components

3 tablespoons tomato paste
1/3 cup prepared horseradish (more or less to taste)
1 tablespoon Worcestershire sauce
3 sprigs fresh thyme or 1 teaspoon dried thyme

Thickening and Finishing

3 tablespoons cornstarch
3 tablespoons cold water
1/4 cup sour cream

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Instructions

Season and Sear: Pat the 3-4 pound boneless beef chuck roast completely dry using paper towels. Season all sides evenly with 1 ½ teaspoons salt and ½ teaspoon ground black pepper. Heat a large skillet over medium-high heat and sear the roast on all sides until a deep brown crust forms, about 3 minutes per side.
Prepare Slow Cooker: Place the seared roast in the bottom of a large slow cooker. Add the chopped yellow onion evenly over the top of the roast.
Make Sauce Base: Reduce the skillet heat to medium after removing the roast. Pour in 1 cup of beef broth and use a wooden spoon to gently scrape up all the browned bits stuck to the bottom for extra flavor. Turn off the heat, then stir in 3 tablespoons tomato paste, ⅓ cup prepared horseradish, 2 tablespoons minced garlic, and 1 tablespoon Worcestershire sauce until fully combined. Pour this savory mixture over the roast in the slow cooker.
Add Herbs and Cook: Place 3 sprigs of fresh thyme on top of the roast. Cover the slow cooker and cook on LOW for 9 hours or on HIGH for 9 hours 15 minutes (to complete the total cooking time).
Thicken the Sauce: In the last 45-60 minutes of cooking, skim off any excess fat from the surface of the sauce. In a small bowl, whisk together 3 tablespoons cornstarch and 3 tablespoons cold water to create a slurry. Stir this slurry into the slow cooker to thicken the sauce during the remaining cooking time.
Rest the Meat: When the roast is fork-tender and the sauce thickened, carefully remove and discard the thyme sprigs. Transfer the meat to a plate and cover it with aluminum foil to keep warm and rest.
Add Sour Cream: Whisk a small amount of the cooking liquid into ¼ cup sour cream in a separate bowl until smooth and warmed through. Stir the sour cream mixture back into the slow cooker sauce to add creaminess and flavor.
Serve: Shred or slice the rested roast as preferred, return it to the slow cooker to coat with sauce, and serve warm.

Notes

Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
Reheating: Warm leftovers in 60-second bursts in the microwave until heated through to 165°F, or bake covered at 350°F for about 30 minutes until thoroughly reheated.
Freezing: Freeze leftovers for longer storage. Thaw in the refrigerator 1 to 2 days before reheating. You can also cook the frozen roast directly in the slow cooker by skipping the sear, or thaw and pat dry before searing.
Make Ahead: Assemble all ingredients in the slow cooker insert and refrigerate for up to 24 hours before cooking. If starting from cold, add 1 to 1.5 hours additional cooking time.
Adjust Horseradish: Increase or decrease horseradish based on your preferred level of heat and tang.

Nutrition

Serving Size: 1 serving (about 6 oz meat with sauce)
Calories: 350 kcal
Sugar: 3 g
Sodium: 620 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 33 g
Cholesterol: 95 mg