Cooktop Cove: This classic pot roast recipe couldn't be easier
By Robin Donovan
Beef and horseradish are a classic flavor combination for good reason. The sharp bite of the horseradish balances the rich meatiness of the beef, bringing perfect flavor harmony to the dish. In this recipe, you'll slather a pot roast with horseradish and then slow cook it, along with onions and mushrooms, to tender perfection.
If you like, you can make a quick gravy with the drippings in the pan by transferring the drippings to a skillet or saucepan and whisking in about ¼ cup of flour. Cook the flour and drippings together, whisking constantly, until the mixture darkens and begins to smell nutty. Next, add 3 or 4 cups of beef stock while continuing to whisk. Cook until the mixture thickens, about 5 minutes, and then season to taste with salt and pepper.
Horseradish pot roast
8
10 minutes
10 hours
10 hours and 10 minutes
One 4-pound chuck roast
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
One 4-ounce jar prepared horseradish
1 tablespoon Worcestershire sauce
1 onion, thinly sliced
10 ounces quartered or sliced button mushrooms
1 cup beef broth
Heat the oil in a large skillet over medium-high heat until it shimmers. Season the roast all over with the salt and pepper. Sear it, turning occasionally, until it's browned all over. Place the roast in the slow cooker.
Spread the horseradish over the roast, then add the Worcestershire sauce, onion, mushrooms and broth.
Cover the slow cooker and cook on low for 10 hours, until the meat is very tender.