Best Horseradish Pot Roast Recipes

HORSERADISH POT ROAST

Steps:

• 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 two 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.

CROCK POT ROAST BEEF AND HORSERADISH SAUCE

Steps:

• Rub halves of roast all over with herb rub, then coat them with cooking spray.
• Heat a nonstick skillet over medium high heat and brown roast halves on all sides; remove roast halves to a 3 1/2-qt crock pot.
• Add broth to the skillet and heat, stirring to scrape up any browned bit sticking to the pan; pour over beef.
• Cover crock pot and cook on high setting 1 hour.
• Turn to low setting and cook 6-8 hours more.
• Remove roasts from pot, let stand 15 minutes, then slice thinly across the grain diagonally.
• Spoon pan juices over beef slices.
• Pass around Horseradish Sauce to spoon over beef.

CROCK POT ROAST WITH HORSERADISH SAUCE

Steps:

• For the roast: Combine seasonings and rub mixture over roast.
• Cover and cook on low for 8-10 hours in a slow cooker.
• Remove meat and let it rest for 15 minutes.
• Cut diagonally across the grain into thin slices.
• Serve with horseradish sauce.
• While the roast is cooking, prepare the horseradish sauce by combining all ingredients.
• Cover and chill.

CROCK POT PORK ROAST WITH APRICOT AND HORSERADISH

Steps:

• Place onion slices in the bottom of a crock pot.
• Brown pork roast in a skillet on all sides.
• Place roast on onion slices.
• In a bowl, mix apricot preserves with horseradish sauce; pour over roast in crock pot.
• Cook on low for 8-10 hours.

CROCKPOT HORSERADISH POT ROAST

Steps:

• 1. Season the roast with salt and pepper. Spread the cream horseradish over the roast. Place the roast in a large crock pot.
• 2. Place the onions, mushrooms and garlic around the roast.. Add the beef stock oregano and Worcestershire sauce.
• 3. Cook on low for 8 to 10 hours.

SLOW COOKED POT ROAST WITH HORSERADISH & MUSTARD GRAVY

Steps:

• Put the carrots, onion, garlic, thyme, bay leaf and cloves or allspice in the bottom of the slow cooker. Whisk together the broth, wine and tomato paste. Pat the roast dry, rub with olive oil and season generously with salt and pepper. Sear the roast until there is a brown crust on both sides. Reduce the heat and put the roast on top of the vegetables in the pot. (If using a crock pot that can be put on a burner, sear the roast, then put the vegetables and broth/wine mixture in to loosen up the browned bits, then set the roast on top of the mixture.) Pour the broth mixture over the roast and cover. Cook on low for 8-10 hours. Transfer the roast to a cutting board and cover with foil. Strain the contents of the crock thru a sieve into a sauce pan. Discard the solids. Bring the liquid to a boil until reduced by half, about 10 minutes. Whisk in the brandy, horseradish and mustard. In a small bowl, mix the flour into the sour cream, stir in a few tablespoons of the sauce and then pour the broth and whisk vigorously. Cook for 5 minutes to blend the flavors. (I found it impossible not to have lumps, so I strained the liquid again..) Slice the roast and pour some of the gravy over it to serve.

POT ROAST WITH MASHED POTATOES AND HORSERADISH GREMOLATA

Steps:

• Special equipment: butcher's twine.
• For the pot roast:.
• Cut the beef into six to eight 10-ounce portions and truss them in butcher's twine. Heat the oil in a large pot over medium-high heat. Season the beef with salt and pepper. Working in batches, sear each piece on all sides, about 5 to 7 minutes each. Remove the beef from the pot and add the chunks of carrots, celery and onions; cook over high heat until browned, 10 to 15 minutes. Add the diced tomatoes, tomato paste, rosemary, thyme and garlic and cook for 2 to 3 minutes.
• Return the beef to the pot. Cover with the chicken stock, red wine and parsley stems. Cover the pot and cook until the roast is tender, 3 to 3 1/2 hours.
• Bring a pot of salted water to a boil. Cook the baby carrots, fennel, onions and peas to al dente, 3 to 5 minutes each. Shock in ice water to stop the cooking process and set aside.
• Remove the beef from the pot and set aside. Remove the butcher¿s twine from the beef. Simmer the remaining liquid in the pot until reduced by half, 30 to 45 minutes. Strain the liquid, discard the solids and reserve for serving.
• For the mashed potatoes:.
• Cover the potatoes in a pot with cold salted water. Bring to a boil, lower to a simmer and cook until the potatoes are fork-tender. Drain the potatoes and put them through a ricer. While the potatoes are still hot, whip in the butter and add the creme fraiche to taste. Season with salt and pepper.
• For the horseradish gremolata:.
• Combine the parsley, horseradish, oil, lemon zest and lemon juice in a medium bowl. Season with salt.
• To serve:.
• Heat up the reserved pot roast sauce in an oven-safe pot. Add the beef to the sauce and cook in the oven until hot and fork-tender, 15 to 20 minutes.
• Add the reserved baby carrots, fennel, onions and peas to the pot and cook for 5 minutes.
• Pour the sauce, pot roast and vegetables over the mashed potatoes and top with the horseradish gremolata.

SLOW-COOKED POT ROAST WITH MUSTARD & HORSERADISH GRAVY

Steps:

• Put the carrots, onion, garlic, thyme, bay leaf, and cloves or allspice in the bottom of a slow cooker crock. In a measuring cup or bowl, whisk together the broth, wine, and tomato paste to blend.
• Set a large heavy-based skillet over medium high heat. Pat the roast dry with paper towels, rub both sides with the olive oil, and sprinkle generously with salt and pepper. Sear the roast in the skillet until a dark crust forms on one side, 3 to 5 minutes. Turn and sear the other side, 3 to 5 minutes. Reduce the heat to medium and put the roast on top of the vegetables in the crock. Add the broth mixture to the skillet, bring to a simmer, and scrape the pan bottom to loosen any browned bits. Pour the liquid over the roast and cover the crock; don't stir. Turn the slow cooker to low heat; cook gently without lifting the lid until the roast is fall-apart tender, 8 to 10 hours.
• Transfer the roast to a cutting board and tent with foil to keep warm. Strain the contents of the crock through a sieve set over a medium saucepan. Discard the solids. Skim the fat from the top of the strained liquid (or use a fat separator). Bring to a boil and then simmer rapidly until reduced by half, about 10 minutes. Whisk in the brandy, horseradish, and mustard. In a small bowl, mix the flour into the sour cream, stir in a few tablespoons of the sauce, and then pour the sour cream mixture into the sauce, whisking vigorously to blend. Cook over medium heat, stirring occasionally, for 5 minutes to blend the flavors. Meanwhile, slice the roast thinly. Serve with the gravy and a sprinkling of parsley.
• Pot roast without a slow cooker:
• If you don't have a slow cooker, you can still make this pot roast, just make the following modifications to the recipe. Heat the oven to 250° F. Sear the meat in a heavy Dutch oven or similar pot. Transfer the meat to a plate. Add the broth mixture to the pot and bring to a simmer. Return the meat to the pot and turn once to coat the meat in the broth. Scatter the vegetables and herbs around the meat, return to a simmer, cover tightly, and roast in the oven until the meat is very tender, about 4 hours. Check occasionally to be sure the broth isn't bubbling too rapidly, and flip the meat if the top surface looks dry.

HORSERADISH POT ROAST

Steps:

• 1. Brown the roast with a little oil in dutch oven. Remove and set aside. Add a little oil in the dutch oven and saute onions. Put meat back in pot, add broth just to top of meat not over meat.
• 2. Spread both horseradish over top of meat. Add salt and pepper and peppercorns on top. Place carrots around meat. Cover and set on low (2.2) for 5 to 6 hours.
• 3. Remove all when cooked and make gravy out of rest of liquid.