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Thursday, October 20, 2011

Horseradish Pot Roast

I cut this one out of the paper forever ago.  It's a crock pot recipe and I make it several times a year.  It's easy and delicious.  I switch up the veggies based on what I have or what I'm in the mood for.  Today, I used potatoes, carrots, celery, parsnips, onion, garlic and beets.  If you want to use canned beets, throw them in toward the end.  Don't let the amount of horseradish run you off - it completely mellows, as I find most things do with crock pot cooking.  If you love horseradish, like we do, leave some out of the recipe so you can have it on the side with dinner.


Here's the recipe:

Horseradish Pot Roast

3 to 4 pound boneless chuck roast
Salt and pepper
3 Tbsp vegetable oil
3 carrots, peeled and sliced 3/4 inch thick
3 stocks celery, sliced 3/4 inch thick
1 large onion, chopped
1 C dry red wine
12 to 16 ounces prepared horseradish
1/2 tsp fresh thyme leaves
8 to 12 cloves garlic, peeled (I always just use a whole head - however many cloves that may be)

Sprinkle both sides of roast liberally with salt and pepper. 
Heat heavy skillet over medium-high heat.  
Add oil.  
When oil is just about to smoke, add meat.  
Brown both sides.


Place carrots, celery and onions (in addition to whatever other veggies you want) in bottom of slow-cooker.  



Lay roast on top of veggies.  
Add wine.  
(For extra flavor, use wine to deglaze bottom of skillet, then add to cooker.)  
Add salt and pepper to taste.

Spoon horseradish over top of roast, spreading until it covers surface with thick, even layer.  
Sprinkle with thyme and garlic.  



 
Cover and cook on high for 4 to 5 hours or until tender.

Carefully remove meat from cooker, trying not to disturb horseradish crust.  
Using slotted spoon, remove veggies and scatter around roast.  
(Oh what a difference daylight makes when taking pictures.)




Cover with foil and keep warm. 
Strain juices and drizzle over meat at table.

We had ours with Spiced Vanilla Pear Sauce and rolls.

Here's dinner on my plate:






Did ya see the beets?
Yeah, me neither.
I wrote the beginning of this post after getting everything into the crock pot this afternoon.
I had canned beets, so I was gonna throw 'em in later.
Yeah well, we see how that turned out.
Oh well, next time.
The Dad also mentioned the lack of mushrooms.
Jeesh, I didn't have any, whadya want?!
But he also later said it was one of his favorite meals, so I guess it was okay after all.
I love roast, so I was a happy camper shoving my face.
You know what the best part is?
Tomorrow I'm gonna thicken up the sauce and we'll have hot roast beef sammies smothered in gravy.
Oh man, I can't wait.

4 comments:

  1. can i come for dinner...? please?

    ReplyDelete
  2. I'm not a horseradish fan but that looks good. Did anyone ever tell you that you take really good food pictures? I know that sounds weird but you could be a food photographer (you know, in your spare time, lol).

    ReplyDelete
  3. Thank you, thank you, thank you for this recipe!! I adore horseradish (seriously I'd marry it if I could) and tis the season for crockpot roasts! I will definitely be making this on Sunday!

    ReplyDelete
  4. That does look quite awesome. I love how the veggies get that awesome, soaked in beef for hours taste. Mmmmmmmm.

    ReplyDelete

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