Horseradish Pot Roast Recipes

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.

Steps:

• Mix together salt and flour, and rub mixture into the meat. In a Dutch oven, cook garlic in butter over medium heat. Place meat into pan, and brown on all sides. Remove beef from pan.
• Arrange sliced onions in the bottom of the Dutch oven, and then place the meat on top of the onions. Season with peppercorns, allspice, horseradish, and bay leaf. Pour in rum. Cover, and simmer over medium-low heat until tender, about 3 to 4 hours. A good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy.
• Transfer roast to a platter. Stir gravy until smooth, and pour over roast.

Steps:

• In 4-quart Dutch oven, cook beef over medium heat until brown on all sides. Reduce heat to low.
• Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add 1 cup water to Dutch oven. Heat to boiling; reduce heat. Cover and simmer 2 hours 30 minutes.
• Add potatoes, carrots and onions to Dutch oven. Cover and simmer about 1 hour or until beef and vegetables are tender.
• Remove beef and vegetables to warm platter; keep warm. Skim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.

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:

• 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.