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Horseradish Beef Pot Roast




Source of Recipe


Alans' Kitchen


List of Ingredients




2 cloves garlic, crushed
1/2 tsp pepper
1/2 tsp salt
1/2 tsp horseradish
1 tsp dried basil
3 to 3-1/2 lbs boneless beef chuck roast
1 tbsp olive oil
2 cups water

Vegetables:
2 cups baby carrots, peeled
12 small red potatoes, cut in half
1 medium onion, cut into 6 wedges




Recipe



In a small bowl, you want to combine garlic, salt, pepper, horseradish, and basil. Next, evenly press garlic mixture into surface of beef.

In Dutch oven, heat over medium-high heat until hot and add the oil. You want to evenly brown the beef roast. Next step is to add the water. Bring to a boil and reduce the heat to low. You want to cover roast tightly and simmer 2 hours.

Add the vegetables and cover. You need to continue cooking 40 to 45 minutes or until vegetables are tender. Remove beef and vegetables from Dutch oven and serve.