horseradish pot roast
Chicken
Horseradish Pot Roast
We tasted a dish similar to this while at a horseradish festival in Illinois. I like to serve it over noodles. The recipe is easily adaptable for stovetop cooking, too.
Ingredients
- 1 boneless beef chuck roast (2 to 3 pounds)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 medium onions, thinly sliced into rings
- 1 jar (6 to 6-1/2 ounces) prepared horseradish
- 1/4 cup dry white wine or beef broth
- 1 tablespoon butter, melted
- 1 garlic clove, minced
- 1 tablespoon sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water
- hot cooked egg noodles
- minced fresh thyme, optional
Directions
- 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 2 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.
Related Posts
Chicken
Air Fryer Steak
Air Fryer