Beef: Horseradish Pot Roast
Source of Recipe
by Marsha, from Crockerykitchen.com , posted to recipecircus by magnolias
List of Ingredients
3- to 4-pound boneless chuck roast
Salt and pepper
3 tablespoons vegetable oil
3 carrots, peeled and sliced 3/4-inch thick
3 stocks celery, sliced 3/4-inch thick
1 large onion, chopped finely
1 cup dry red wine
1/2 teaspoon fresh thyme leaves
8 to 12 cloves garlic, peeled (about one head)
12 to 16 ounces prepared horseradishRecipe
• To prepare meat: Sprinkle both sides of roast liberally with salt and pepper. Place heavy skillet over medium-high heat. Add 3 tablespoons oil. When just about to smoke, add meat. Brown both sides.
• To assemble and cook: Place carrots, celery and onions in bottom of slow cooker. Lay roast on top of vegetables. Add wine. (Note: For extra flavor, use wine to deglaze bottom of skillet, then add to cooker.) Add salt and pepper to taste. Sprinkle with garlic and thyme. Spoon horseradish over top of roast, spreading it until it covers surface with thick, even layer. Cover. Cook on high temperature for 4 to 5 hours or until tender.
• To make gravy: Carefully remove meat from pot, trying not to disturb horseradish crust. Using slotted spoon, remove vegetables. Scatter around roast. Cover with foil. Keep warm. Strain juices. Drizzle juices over meat at table.
• Makes 6 servings
|
Â
Â
Â
|
member logon
