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Horseradish Pot Roast Recipe

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★★★★★

4.4 from 130 reviews

This Horseradish Pot Roast is a flavorful and tender slow-cooked beef chuck roast infused with the sharp, tangy kick of prepared horseradish, aromatic thyme, and a rich tomato-based sauce. Perfect for a comforting, hearty meal, this pot roast methodically develops deep flavors over hours in a slow cooker, resulting in melt-in-your-mouth meat with a creamy, slightly tangy sauce finished with sour cream.

Ingredients

Scale

Beef and Seasonings

  • 3–4 pound boneless beef chuck roast
  • 1 ½ teaspoons salt
  • ½ teaspoon ground black pepper

Vegetables and Aromatics

  • 1 chopped yellow onion (about 1 ½ cups)
  • 2 tablespoons minced garlic (about 6 cloves)
  • 3 sprigs fresh thyme (or 1 teaspoon dried thyme)

Liquids and Sauces

  • 1 cup beef broth
  • 3 tablespoons tomato paste
  • ⅓ cup prepared horseradish (more or less to taste)
  • 1 tablespoon Worcestershire sauce
  • ¼ cup sour cream

Thickening Agent

  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Instructions

  1. Sear the Beef: Pat the beef chuck roast completely dry using paper towels. Season all sides evenly with 1 ½ teaspoons salt and ½ teaspoon ground black pepper. Heat a large skillet over medium-high heat and sear the roast on all sides until a rich brown crust forms, about 3 minutes per side. This step locks in flavor and adds depth to the final dish.
  2. Add to Slow Cooker: Transfer the seared roast to the bottom of a large slow cooker. Spread the chopped yellow onion evenly over the top of the roast.
  3. Deglaze the Skillet and Prepare Sauce: With the heat reduced to medium, pour 1 cup of beef broth into the skillet used for searing. Use a wooden spoon to scrape up all the flavorful browned bits stuck to the bottom. Turn off the heat. Stir in 3 tablespoons tomato paste, ⅓ cup prepared horseradish, 2 tablespoons minced garlic, and 1 tablespoon Worcestershire sauce until fully combined.
  4. Pour Sauce Over Roast: Pour this horseradish-tomato mixture evenly over the roast and onions in the slow cooker. Add 3 sprigs of fresh thyme on top for aromatic flavor.
  5. Slow Cook: Cover the slow cooker and cook on LOW for 9-10 hours or on HIGH for 6-8 hours, until the roast is fork-tender and infused with flavors.
  6. Thicken the Sauce: In the last 45-60 minutes of cooking, skim off any fat from the surface of the slow cooker liquid. Whisk together 3 tablespoons cornstarch and 3 tablespoons cold water in a small bowl to create a slurry. Stir this slurry into the slow cooker to thicken the sauce.
  7. Remove Roast and Discard Thyme: Once the roast is tender and sauce thickened, remove the thyme sprigs and take the meat out to a plate. Cover it with aluminum foil to keep warm.
  8. Add Sour Cream to Sauce: In a small bowl, whisk some of the hot roast liquid into ¼ cup sour cream until it becomes smooth and slightly warmed. Stir this mixture back into the slow cooker to add richness and a creamy tang to the sauce.
  9. Serve: Shred or slice the pot roast as desired, return the meat to the slow cooker to coat in sauce, then serve hot with your favorite sides.

Notes

  • For best results, pat the beef roast dry before searing to ensure a good crust forms.
  • The prepared horseradish level can be adjusted based on your preference for heat and pungency.
  • If you don’t have fresh thyme, dried thyme can be used but reduce quantity accordingly.
  • Skimming fat before thickening ensures a cleaner sauce without excess grease.
  • The sour cream added at the end tempers the sharpness of horseradish and adds a creamy finish; add gradually and taste.
  • This recipe is ideal for a slow cooker but can be adapted for oven braising at 300°F for 3-4 hours covered.

Keywords: pot roast, horseradish pot roast, slow cooker beef, slow cooked roast, beef chuck, comfort food, creamy sauce, horseradish recipe

Find it online: https://www.sanacooks.com/horseradish-pot-roast-recipe/