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Horseradish Pot Roast

Tender beef chuck roast braised with vegetables and spiked with zesty horseradish for ultimate comfort food.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lb beef chuck roast
  • 2 tbsp vegetable oil
  • 1 large yellow onion cut into wedges
  • 4 large carrots peeled and cut into 2-inch pieces
  • 1.5 lbs russet potatoes peeled and quartered
  • 4 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 cup red wine or additional beef broth
  • 3 tbsp prepared horseradish sauce
  • 2 tbsp fresh grated horseradish or additional prepared horseradish
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • salt and black pepper to taste
  • fresh parsley for garnish

Equipment

  • Dutch oven or large pot
  • Tongs
  • Wooden Spoon
  • Meat thermometer

Method
 

  1. Preheat oven to 325°F (165°C). Pat beef chuck roast dry with paper towels and season generously with salt and pepper.
  2. Heat vegetable oil in Dutch oven over medium-high heat. Sear roast 4-5 minutes per side until deep golden-brown crust forms on all surfaces.
  3. Remove roast to a plate. Add onion wedges to pot and cook 3-4 minutes until beginning to soften.
  4. Add minced garlic and cook 30 seconds. Sprinkle flour over vegetables and stir constantly for 1-2 minutes.
  5. Slowly pour in beef broth and red wine while stirring. Add tomato paste, Worcestershire sauce, both types of horseradish, bay leaves, and thyme.
  6. Return roast to pot with any juices. Nestle carrots and potatoes around meat and bring to a simmer.
  7. Cover with tight-fitting lid and transfer to oven. Cook 3-3.5 hours until beef is fork-tender.
  8. Remove from oven and rest 10-15 minutes. Transfer roast and vegetables to serving platter, skim fat from gravy, and serve hot garnished with parsley.

Notes

For slow cooker: Sear meat as directed, then cook on low 8-10 hours or high 5-6 hours. For Instant Pot: Sear using sauté function, then pressure cook on high 60-75 minutes with natural release. Pot roast tastes even better the next day. Store in airtight container up to 4 days or freeze up to 3 months.