Name: Horseradish Pot Roast
Ingredients: Salt and freshly ground black pepper; One 3 to 5-pound chuck roast; 2 or 3 tablespoons olive oil; 2 whole onions (peeled and halved); 6 to 8 whole carrots (unpeeled, cut into 2-inch pieces); 1 lb. small red potatoes; 1 cup red wine; 3 cups beef broth; 3 Tablespoons of Horseradish

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Horseradish Pot Roast

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Ingredients

Salt and freshly ground black pepper
One 3 to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions peeled and halved
6 to 8 whole carrots unpeeled, cut into 2-inch pieces
1 lb. small red potatoes
1 cup red wine
3 cups beef broth
3 Tablespoons of Horseradish

Instructions

Preheat the oven to 275 degrees F.
salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use red wine to deglaze the pot, scraping the bottom with a whisk. Stir in the horseradish. Place the roast back into the pot and add the beef stock to cover the meat halfway.
Add in the onions and the carrots, and the potatoes.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.