Imagine a dish so tender it practically melts in your mouth, so flavorful it transports you to a cozy Sunday dinner, and so impressive that your family will be begging for seconds. This Pot Roast with Horseradish Gravy isn't just a meal—it's a culinary experience that combines rich, slow-cooked beef with a zesty horseradish kick that will revolutionize your dinner routine. Whether you're a seasoned home cook or a kitchen novice, this recipe promises to deliver restaurant-quality comfort food right in your own kitchen.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 3-4 pounds beef chuck roast
- 1 onion, chopped
- 4 carrots, chopped
- 4 potatoes, quartered
- 4 cups beef broth
- 2 tablespoons horseradish
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F (165°C). Pat the beef chuck roast dry with paper towels and generously season all sides with salt and black pepper.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of oil and sear the roast on all sides until a deep golden brown crust forms, about 4-5 minutes per side. This will help develop rich flavor and seal in the meat's juices.
- Remove the roast from the pot and set aside. In the same pot, add chopped onions and sauté until they become translucent and slightly caramelized, about 3-4 minutes.
- Return the roast to the pot and add beef broth, ensuring the liquid comes about halfway up the sides of the meat. The liquid will help keep the roast moist during the long, slow cooking process.
- Cover the pot with a tight-fitting lid and transfer to the preheated oven. Cook for approximately 3 hours, or until the meat is extremely tender and can be easily pulled apart with a fork.
- About 1 hour before the roast is done, add chopped carrots and quartered potatoes around the meat to cook and absorb the flavorful cooking liquid.
- Once the roast is tender, carefully remove it from the pot and let it rest for 10-15 minutes before slicing or shredding.
- For the horseradish gravy, strain the cooking liquid and skim off excess fat. Whisk in 2 tablespoons of prepared horseradish, adjusting to taste. If a thicker gravy is desired, create a quick roux by mixing flour with some of the cooking liquid before adding back to the pot.
- Slice or shred the pot roast and serve hot with the vegetables and horseradish gravy. Garnish with fresh chopped parsley if desired.
Tips
- Choose the right cut: Chuck roast is ideal for this recipe due to its marbling, which ensures a tender, flavorful result.
- Searing is non-negotiable: Take the time to brown the meat thoroughly. This crucial step develops deep, complex flavors that will elevate your entire dish.
- Low and slow is the way to go: Resist the temptation to rush the cooking process. The 3-hour cooking time allows the meat to become incredibly tender.
- Don't skip resting: Let the roast rest after cooking to allow the juices to redistribute, ensuring maximum moisture and tenderness.
- Customize your gravy: Adjust the horseradish to your taste preference. Start with less and add more for a bolder flavor.
- Make ahead friendly: This dish actually tastes even better the next day, so don't hesitate to prepare it in advance for meal prep or entertaining.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 35g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 120mg
