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Nothing warms the soul quite like a hearty pot roast, and this slow cooker version takes it up a notch with a zesty horseradish gravy. Tender chuck roast, perfectly cooked vegetables, and a rich, creamy gravy make this dish a surefire hit for any family dinner. The slow cooker does most of the work, allowing the flavors to meld beautifully, while the horseradish adds a delightful kick to the gravy that perfectly complements the succulent meat. Let’s dive into how you can create this comforting dish.
Ingredients: What You’ll Need
For the Pot Roast:
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- 3 lb chuck roast
- 3 lbs russet potatoes, quartered (or baby potatoes)
- 2 lbs carrots, peeled and quartered
- 1 tsp onion powder (or 1 sliced onion)
- 3 tsp minced garlic (optional)
- ½ cup prepared horseradish (not horseradish sauce)
- 4 cups beef stock
- Oil for searing
For the Gravy:
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- 2 tbsp flour
- 2 tbsp butter
- 2 cups slow cooker cooking liquid
Step-by-Step Instructions: How to Cook the Perfect Pot Roast
1. Prepare the Roast and Vegetables
Start by heating a small amount of oil in a large skillet over medium-high heat. Season your chuck roast generously with salt and pepper. Sear the roast on all sides until a deep brown crust forms. This step locks in the flavors and adds a delicious depth to the meat.
Next, place the quartered potatoes and carrots at the bottom of your slow cooker. Lightly season the vegetables with salt and pepper to enhance their natural flavors.
2. Assemble the Ingredients in the Slow Cooker
Place the seared chuck roast on top of the seasoned vegetables in the slow cooker. If you’re using onion powder, sprinkle it evenly over the roast. Alternatively, if you prefer a more pronounced onion flavor, add sliced onions and minced garlic directly on top of the roast.
Spread the prepared horseradish evenly over the top of the chuck roast. This will infuse the meat with a subtle tangy flavor that perfectly balances the richness of the beef.
Carefully pour the beef stock into the slow cooker, ensuring it surrounds the roast without washing off the horseradish. This liquid will cook the roast to tender perfection and serve as the base for the gravy.
3. Slow Cook to Perfection
Cover the slow cooker and set it to cook on low for 8-10 hours or on high for 4-6 hours. The slow, gentle heat will break down the tough fibers in the meat, leaving you with a roast that’s incredibly tender and easy to shred.
4. Make the Horseradish Gravy
Once the pot roast is done, carefully remove the meat and vegetables from the slow cooker. Set them aside on a platter while you prepare the gravy.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, to create a roux. This will thicken the gravy and give it a smooth texture.
Gradually add 2 cups of the strained cooking liquid from the slow cooker to the roux, whisking continuously to avoid lumps. Continue cooking the gravy, whisking frequently, until it reaches your desired consistency.
Serving Suggestions: Enjoy Your Pot Roast
Serve the pot roast hot, alongside the tender vegetables. Generously drizzle the rich horseradish gravy over the top. This dish pairs wonderfully with a side of crusty bread to soak up every drop of the flavorful gravy.
Cooking Tips and Variations
- Vegetable Variations: Swap out the carrots and potatoes for other root vegetables like parsnips or turnips for a different flavor profile.
- Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often intensify after a day, making for delicious leftovers.
This Slow Cooker Pot Roast with Horseradish Gravy is a comforting dish that will fill your home with an irresistible aroma. It’s perfect for a cozy family dinner or a special occasion when you want to impress with minimal effort. Enjoy!