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Horseradish Onion Pot Roast
Andre Lewis

Horseradish Onion Pot Roast

Prepared horseradish mellows in the braise and leaves a warm, clean edge behind the onion gravy. A fresh spoonful stirred in after cooking brings back just enough bite. This is the roast for people who want bold flavor without a sweet sauce or a packet-seasoning taste.
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Prep Time 20 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 boneless beef chuck roast 4 pounds
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 2 large yellow onions thickly sliced
  • 3 garlic cloves smashed
  • 1 1/2 cups low-sodium beef broth
  • 1/4 cup prepared horseradish divided
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Method
 

  1. Season the chuck with salt and pepper and brown it in oil in a hot skillet for 4 to 5 minutes per side.
  2. Put the onions and garlic in a 6-quart slow cooker and set the roast over them.
  3. Whisk the broth with 3 tablespoons horseradish, Dijon, Worcestershire and thyme. Pour it around the roast.
  4. Cover and cook on low for 8 hours until fork-tender. Move the beef to a platter and skim the onion liquid.
  5. Combine cornstarch and water, stir into the cooker and cook on high for 10 minutes. Stir in the remaining 1 tablespoon horseradish, then serve the gravy over sliced or pulled beef.