Description

This horseradish pot roast is a classic comfort dish with a bold twist, featuring a tender slow-cooked beef chuck roast infused with a rich savory sauce and a hint of horseradish heat. Perfect for a hearty family dinner, it’s slow-cooked to fork-tender perfection with onions, garlic, fresh thyme, and a creamy sour cream finish.

Ingredients

Units Scale

Beef and Seasoning

3-4 pound boneless beef chuck roast
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Vegetables and Herbs

1 chopped yellow onion (about 1 1/2 cups)
3 sprigs fresh thyme or 1 teaspoon dried thyme
2 tablespoons minced garlic (about 6 cloves)

Liquids and Flavorings

1 cup beef broth
3 tablespoons tomato paste
1/3 cup prepared horseradish (more or less to taste)
1 tablespoon Worcestershire sauce

Thickening and Finishing

3 tablespoons cornstarch
3 tablespoons cold water
1/4 cup sour cream

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Instructions

Prepare the Roast: Pat the 3-4 pound boneless beef chuck roast completely dry with paper towels. Season all sides evenly with 1 ½ teaspoons salt and ½ teaspoon ground black pepper to enhance flavor.
Sear the Roast: Heat a large 12-14 inch skillet over medium-high heat. Sear the roast on all sides until a rich brown crust forms, about 3 minutes per side. This step locks in flavor and juices.
Start Slow Cooker Base: Place the seared roast in the bottom of a 6-8 quart slow cooker. Spread 1 chopped yellow onion evenly over the top of the roast.
Make the Sauce: Reduce skillet heat to medium; add 1 cup beef broth to deglaze. Use a wooden spoon to scrape up browned bits from the skillet bottom, then turn off heat. Stir in 3 tablespoons tomato paste, ⅓ cup prepared horseradish, 2 tablespoons minced garlic, and 1 tablespoon Worcestershire sauce until combined. Pour this sauce mixture over the roast in the slow cooker.
Add Herbs and Cook: Add 3 sprigs fresh thyme to the slow cooker. Cover and cook on LOW for 9 hours 15 minutes or cook on HIGH for 6-8 hours until the roast is fork-tender.
Thicken the Sauce: In the last 60 minutes of cooking, skim off any fat from the top of the liquid. Whisk together 3 tablespoons cornstarch and 3 tablespoons cold water to form a slurry, then stir it into the slow cooker to thicken the sauce.
Finish the Roast: Once tender and sauce thickened, discard thyme sprigs. Remove the roast to a plate and cover with aluminum foil to keep warm.
Add Sour Cream: Whisk some of the roast liquid into ¼ cup sour cream in a small bowl until smooth and warmed slightly. Stir this mixture back into the slow cooker to add creamy richness.
Serve: Shred or slice the roast as preferred, return it to the slow cooker with the sauce, and serve hot for a comforting meal.

Notes

Storage Instructions: Store leftovers in an airtight container in the fridge for up to 5 days.
Reheating: Microwave in 60 second bursts until internal temperature reaches 165°F, or bake covered at 350°F for about 30 minutes until heated through.
Freezing: Best to thaw in the fridge 1 to 2 days before cooking. Can cook from frozen by skipping the searing step or thaw, pat dry, and sear first.
Make Ahead: Assemble all ingredients in the slow cooker insert and refrigerate up to 24 hours. Add 1 to 1.5 hours of cooking time if starting from cold.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 3 g
Sodium: 720 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 38 g
Cholesterol: 120 mg