Horseradish Pot Roast in the SlowCooker

Main Courses > Beef

3-4 pound boneless chuck roast, wiped dry with paper towels salt and pepper 3 tablespoons vegetable oil

3 carrots, peeled and sliced 3/4 " thick

3 stocks celery, sliced 3/4" thick

1 large onion, chopped finely

1 cup dry red wine

salt and pepper

1/2 teaspoon fresh thyme leaves (or your favorite herbs to taste)

8-12 cloves garlic, peeled (about one head)

12 to 16 ounces prepared horseradish (original contributor used two 5-ounce jars of Bubbies)

Sprinkle both sides of the roast liberally with salt and pepper. Place a heavy skillet (love that cast iron) over medium high heat. Add 3 tablespoons oil. When it’s just about to smoke, add the meat and brown both sides. Place the carrots, celery, and onions on the bottom of the slow cooker or crock pot. Lay the roast on top of the vegetables. Pour in the red wine. (I used the wine to deglaze the bottom of the skillet, then added it to the pot.) Add salt and pepper to taste. Scatter the garlic cloves and the thyme leaves around the pot. Spoon horseradish over top of the roast, spreading it until it covers the surface with a thick, even layer. Cover. Cook on high temperature for 4-5 hours or until tender. When the meat is tender, remove carefully from the pot, trying not to disturb the horseradish “crust” topping. Remove the vegetables with a slotted spoon and scatter around the roast. Cover with foil and keep warm. Strain the juices…..and if desired, make a gravy from the sauce. The sauce is so good I usually just drizzle it over the pot roast at the table. and on top of the potatoes, etc.