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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

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.