3poundsrusset or yukon gold potatoesscrubbed and quartered
2poundscarrotspeeled and quartered
1teaspoononion powderor 1 sliced onion
½cupprepared horseradish(not horseradish sauce!!)
4 to 5cupsbeef stock
2cups cooking liquid
Crock Pot Pot Roast
Heat a heavy bottom skillet or dutch oven, over medium-high heat. Season meat liberally with 1 to 2 teaspoons of salt and ½ to 1 teaspoon pepper, just enough to coat the meat.
Once skillet is hot, add in oil into skillet. Sear roast on each side until browned--about 2-3 minutes per side, or once the meat easily pulls away from the pan.
Layer potatoes and carrots in the slow cooker. Top with garlic and onion powder (or sliced onion), if using. Sprinkle vegetables with 1 teaspoon each of salt and pepper. Lay the roast in the middle of the vegetables, nestling into the vegetables. Spread the horseradish evenly over the roast. Pour 4 cups beef broth around the meat (not over it, as that would wash away the horseradish). Add in additional stock if needed to be sure the chuck roast is submerged ¾th of the way with the broth.
Cook on low 10-12 hours or high 5-6 hours.
Pot Roast Gravy (optional)
After the pot roast has cooked, remove from slow cooker and let rest on cutting board, tented with foil to keep warm. Remove the vegetables with a slotted spoon and cover with foil to keep warm as well. Strain the cooking liquid to use for gravy.
Heat 2 tablespoons butter in small saucepan. Whisk in 2 tablespoon flour, and cook for 1 minute. Slowly whisk in 1 to 2 cups of strained liquid, whisking well. Season with salt and pepper and cook until thickened, about 5 minutes.
Horseradish: Use Prepared horseradish which is is just pre-gated fresh horseradish you find in the refrigerated section of your grocery store. The only ingredients should be horseradish, salt, and possibly vinegar. Beef: The best cut of meat to use for a pot roast is a chuck roast. The more marbling of fat, the more tender the meat will be. Searing: Searing the meat is optional, but this step is key to sealing the juices in the pot roast. Liquid: Feel free to use ½ cup beer or dry red wine along with the beef stock in this recipe for additional flavor. Storage: Store leftovers in an airtight container in the refrigerator 4-5 days.