Crockpot Horseradish Pot Roast Recipes

Steps:

• In 12-inch skillet, heat oil over medium heat. Cook beef in oil until brown on all sides.
• In 4- to 6-quart slow cooker, place potatoes, carrots and onions. Place beef on vegetables. In small bowl, mix horseradish, salt, pepper and 1 cup water; pour over beef.
• Cover; cook on Low heat setting 8 to 10 hours.
• Remove beef and vegetables from cooker; place on serving platter. Cover to keep warm.
• Into 2-cup measuring cup, pour juices from cooker; skim excess fat from juices. Add enough water to juices to measure 2 cups; pour into 2-quart saucepan. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into juices. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.

Steps:

• 1. Season the roast with salt and pepper. Spread the cream horseradish over the roast. Place the roast in a large crock pot.
• 2. Place the onions, mushrooms and garlic around the roast.. Add the beef stock oregano and Worcestershire sauce.
• 3. Cook on low for 8 to 10 hours.

Steps:

• With tip of knife, make cuts in top of beef roast; insert garlic slivers. Spread beef with 1 tablespoon of the horseradish. Sprinkle with 1/2 teaspoon of the gravy mix. Place beef in 3 1/2 or 4-quart slow cooker. Arrange carrots around beef. Top with potatoes and celery.
• In small bowl, combine 1/2 cup water, remaining gravy mix, salt and pepper; mix until well blended. Pour over vegetables.
• Cover; cook on Low setting for 8 to 9 hours.
• Just before serving, remove beef and vegetables from slow cooker; place on serving platter and cover to keep warm. In medium saucepan, combine cornstarch, 3 tablespoons water and remaining 2 tablespoons horseradish; blend well. Pour juices from slow cooker into cornstarch mixture; mix well. Bring to a boil over medium-high heat, stirring constantly. Cut beef into slices. Serve beef with vegetables and gravy.

Steps:

• Rub halves of roast all over with herb rub, then coat them with cooking spray.
• Heat a nonstick skillet over medium high heat and brown roast halves on all sides; remove roast halves to a 3 1/2-qt crock pot.
• Add broth to the skillet and heat, stirring to scrape up any browned bit sticking to the pan; pour over beef.
• Cover crock pot and cook on high setting 1 hour.
• Turn to low setting and cook 6-8 hours more.
• Remove roasts from pot, let stand 15 minutes, then slice thinly across the grain diagonally.
• Spoon pan juices over beef slices.
• Pass around Horseradish Sauce to spoon over beef.

Steps:

• For the roast: Combine seasonings and rub mixture over roast.
• Cover and cook on low for 8-10 hours in a slow cooker.
• Remove meat and let it rest for 15 minutes.
• Cut diagonally across the grain into thin slices.
• Serve with horseradish sauce.
• While the roast is cooking, prepare the horseradish sauce by combining all ingredients.
• Cover and chill.

Steps:

• Place roast in a 6-qt. slow cooker; sprinkle with salt and pepper. Top roast with onions. In a small bowl, combine next five ingredients; pour over roast and onions. Cook, covered, on low until meat is tender, 7-8 hours. , Remove roast; cool slightly and shred with two forks. Skim fat from cooking juices. Mix flour and water until smooth; gradually stir into juices. Return beef to the slow cooker. Cook, covered, on high 15-30 minutes or until sauce is thickened. Serve with noodles. If desired, top with minced thyme.