Crockpot Horseradish Pot Roast Food

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HORSERADISH POT ROAST



Horseradish Pot Roast image

We tasted a dish similar to this while at a horseradish festival in Illinois. I like to serve it over noodles. The recipe is easily adaptable for stovetop cooking, too. -Barbara White, Katy, Texas

Provided by Taste of Home

Categories     Dinner

Time 8h10m

Yield 6 servings.

Number Of Ingredients 13

1 boneless beef chuck roast (2 to 3 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium onions, thinly sliced into rings
1 jar (6 to 6-1/2 ounces) prepared horseradish
1/4 cup dry white wine or beef broth
1 tablespoon butter, melted
1 garlic clove, minced
1 tablespoon sugar
2 tablespoons all-purpose flour
2 tablespoons cold water
Hot cooked egg noodles
Minced fresh thyme, optional

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.

Nutrition Facts : Calories 320 calories, Fat 17g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 395mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.

SLOW-COOKER NEW ENGLAND POT ROAST



Slow-Cooker New England Pot Roast image

Horseradish packs a flavorful punch in a tried-and-true meal loaded with beef, potatoes and carrots.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 8

Number Of Ingredients 11

2 tablespoons vegetable oil
4-lb beef arm, blade or cross rib pot roast
8 small potatoes, cut in half
8 medium carrots, cut into fourths
8 small onions
1 jar (8 oz) prepared horseradish
1 to 2 teaspoons salt
1 teaspoon pepper
1 cup water
1/2 cup cold water
1/4 cup Gold Medal™ all-purpose flour

Steps:

  • In 12-inch skillet, heat oil over medium heat. Cook beef in oil until brown on all sides.
  • In 4- to 6-quart slow cooker, place potatoes, carrots and onions. Place beef on vegetables. In small bowl, mix horseradish, salt, pepper and 1 cup water; pour over beef.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Remove beef and vegetables from cooker; place on serving platter. Cover to keep warm.
  • Into 2-cup measuring cup, pour juices from cooker; skim excess fat from juices. Add enough water to juices to measure 2 cups; pour into 2-quart saucepan. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into juices. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.

Nutrition Facts : Calories 420, Carbohydrate 38 g, Cholesterol 85 mg, Fat 1/2, Fiber 7 g, Protein 36 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 9 g, TransFat 0 g

NEW ENGLAND POT ROAST



New England Pot Roast image

This pot roast goes from a dinner favorite to a dinner must-have thanks to the horseradish that gets spread on the outside of the roast. This classic recipe can easily be tailored to your family's liking using a few ingredient swaps. Check out our Expert Tips section for instructions on how to make a cream gravy pot roast or garlic-herb roast-you won't regret it!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 8

Number Of Ingredients 10

1 boneless beef chuck arm, shoulder or blade pot roast (4 lb)
1 to 2 teaspoons salt
1 teaspoon pepper
1 jar (8 oz) prepared horseradish
1 cup water
8 small potatoes, cut in half
8 medium carrots, cut into fourths
8 small onions, skins removed
1/2 cup cold water
1/4 cup Gold Medal™ all-purpose flour

Steps:

  • In 4-quart Dutch oven, cook beef over medium heat until brown on all sides. Reduce heat to low.
  • Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add 1 cup water to Dutch oven. Heat to boiling; reduce heat. Cover and simmer 2 hours 30 minutes.
  • Add potatoes, carrots and onions to Dutch oven. Cover and simmer about 1 hour or until beef and vegetables are tender.
  • Remove beef and vegetables to warm platter; keep warm. Skim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.

Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 35 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 7 g, TransFat 0 g

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

No-fuss, amazingly fall-apart pot roast made in your crockpot with the most tender vegetables! And the gravy is simply perfection.

Provided by Chungah Rhee

Categories     entree

Yield 8 servings

Number Of Ingredients 16

1 (3 to 3 1/2 pound) boneless chuck roast, excess fat trimmed
Kosher salt and freshly ground black pepper, to taste
1 1/2 tablespoons canola oil
1 1/2 cups beef broth
1/2 cup dry red wine
1/4 cup all purpose flour
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 pounds small Yukon gold potatoes
3 large carrots, cut into 3-inch pieces
2 celery ribs, cut into 3-inch pieces
1 medium sweet onion, cut into 1-inch wedges
2 cloves garlic, minced
6 sprigs fresh thyme
1 bay leaf
2 tablespoons chopped fresh parsley leaves

Steps:

  • Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat canola oil in a large skillet over medium heat. Add beef and cook until evenly browned, about 3-4 minutes per side. In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside. Place potatoes, carrots, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef. Cover and cook on low heat for 7-8 hours, or until meat is fork-tender. Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil. Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids. Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes. Season with salt and pepper, to taste. Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.

SLOW-COOKED POT ROAST WITH MUSTARD & HORSERADISH GRAVY



Slow-Cooked Pot Roast with Mustard & Horseradish Gravy image

A slow cooker makes this aromatic pot roast largely hands-off, but if you don't have one, just follow the modifications at the end of the recipe. Serve over egg noodles or mashed potatoes, along with roasted root vegetables or sautéed greens.

Provided by Maryellen Driscoll

Categories     Main Course

Yield 4

Number Of Ingredients 18

2 carrots, peeled and cut in half widthwise
1 medium yellow onion, peeled, root trimmed but left intact, and sliced into 4 wedges
3 cloves garlic, smashed
3 sprigs fresh thyme
1 large bay leaf
3 whole cloves or allspice berries
1 cup homemade or low-salt canned chicken broth
1 cup dry white wine (such as Sauvignon Blanc)
2 Tbs. tomato paste
1 boneless beef chuck roast (2-1/2 to 3 lb.)
2 Tbs. olive oil
Kosher salt and freshly ground black pepper
2 Tbs. brandy
1/2 tsp. prepared horseradish
1/2 tsp. grainy prepared mustard
2 Tbs. sour cream
1 tsp. all-purpose flour
2 Tbs. minced fresh flat-leaf parsley

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.
  • 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.
  • This recipe appears in Comfort Food: Soups, Stews & Pot Roasts, a recipe collection from the editors of Fine Cooking. You'll find recipes that are sophisticated enough to serve guests, plus new takes on classic American favorites.

Nutrition Facts : ServingSize 4, Calories 590 kcal, Fat 210 kcal, SaturatedFat 9 g, TransFat 24 g, Carbohydrate 10 g, Fiber 2 g, Protein 67 g, Cholesterol 200 mg, Sodium 420 mg, UnsaturatedFat 14 g

CROCK POT ROAST WITH HORSERADISH SAUCE



Crock Pot Roast With Horseradish Sauce image

This is a very easy recipe that originally came from a Southern Living cookbook. The roast came out fork-tender and my husband loved it. Don't forget the horseradish sauce. It's key to the whole dish.

Provided by anni703

Categories     Roast Beef

Time 10h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
3 lbs beef eye round
1 (8 ounce) carton sour cream
1/2 cup mayonnaise
1 tablespoon prepared horseradish (or fresh would be even better)
1 clove of crushed garlic or 1/8 teaspoon garlic powder
1 teaspoon beef bouillon granules (I didn't use.) (optional)

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.

Nutrition Facts : Calories 376.1, Fat 14.8, SaturatedFat 6.9, Cholesterol 154.5, Sodium 371.6, Carbohydrate 5.2, Fiber 0.4, Sugar 1.7, Protein 52.8

SLOW-COOKED RUMP ROAST



Slow-Cooked Rump Roast image

I enjoy a good pot roast, but I was tired of the same old thing so I started experimenting. Cooking the beef in horseradish sauce gives it a tangy flavor. Even my young children love this rump roast recipe with its tender veggies and gravy. -Mimi Walker, Palmyra, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 8h50m

Yield 8 servings.

Number Of Ingredients 13

1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)
2 tablespoons canola oil
4 medium carrots, halved lengthwise and cut into 2-inch pieces
3 medium potatoes, peeled and cut into chunks
2 small onions, sliced
1/2 cup water
6 to 8 tablespoons horseradish sauce
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
2 garlic cloves, minced
1-1/2 to 2 teaspoons celery salt
3 tablespoons cornstarch
1/3 cup cold water

Steps:

  • In a large skillet, brown roast on all sides in oil over medium-high heat; drain. Place carrots and potatoes in a 5-qt. slow cooker. Top with meat and onions. Combine the water, horseradish sauce, vinegar, Worcestershire sauce, garlic and celery salt; pour over meat. Cover and cook on low until meat and vegetables are tender, about 8 hours., Combine cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high until gravy is thickened, about 30 minutes.

Nutrition Facts : Calories 378 calories, Fat 15g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 507mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

CROCK POT ROAST BEEF AND HORSERADISH SAUCE



Crock Pot Roast Beef and Horseradish Sauce image

Horseradish plus roast beef make for one of my favorite food combinations. Adapted from Cooking Light's Slow Cooker Cookbook. Leftovers make great sandwiches.

Provided by echo echo

Categories     Roast Beef

Time 8h15m

Yield 12 serving(s)

Number Of Ingredients 14

1 (4 lb) boneless sirloin tip roast, trimmed and cut in half
olive oil flavored cooking spray
1/3 cup beef broth (I use low-sodium) or 1/3 cup beef bouillon (I use low-sodium)
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon thyme
1 teaspoon salt
1/2 teaspoon ground pepper
2/3 cup low-fat sour cream
1/4 cup light mayonnaise
2 tablespoons prepared horseradish
1 teaspoon grated lemon rind
1/2 teaspoon Worcestershire sauce
1 garlic clove, minced

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.

Nutrition Facts : Calories 288.2, Fat 16.2, SaturatedFat 6, Cholesterol 106.9, Sodium 353, Carbohydrate 1.8, Fiber 0.2, Sugar 0.5, Protein 31.9

CROCKPOT HORSERADISH POT ROAST



Crockpot Horseradish Pot Roast image

Super tender roast with great flavor. The stock makes a great gravy.

Provided by barbara lentz

Categories     Beef

Time 10h5m

Number Of Ingredients 9

4 lb chuck roast
salt and pepper
4 oz cream horseradish
1 medium onion chopped
4 clove garlic minced
8 oz mushrooms sliced
1 tsp oregano
2 c beef broth
1 Tbsp worcestershire sauce

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.

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From therecipes.info


SLOW COOKER HORSERADISH POT ROAST - ALL INFORMATION ABOUT ...
Slow-Cooked Horseradish Pot Roast trend horseradish.org. Heat oil in large skillet over medium heat. Brown beef on all sides, about 10 minutes total. Place all vegetables in a 4-6 quart slow cooker. Place beef on top of vegetables.
From therecipes.info


CROCKPOT HORSERADISH POT ROAST
Mar 20, 2021 - This Pin was discovered by Erin Chao. Discover (and save!) your own Pins on Pinterest.
From pinterest.ca


HORSERADISH POT ROAST RECIPES
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.
From tfrecipes.com


SLOW COOKER BEEF RECIPES - THE MAGICAL SLOW COOKER
The slow cooker does the best job tenderizing beef. So many recipes here for pot roast, tacos, and casseroles galore. A lot of long cooking recipes are found in this section if you see a picture of a roast you can leave it all day. My top recipes are Slow Cooker Garlic Beer French Dips, Slow Cooker Pot Roast Dinner, Slow Cooker Spaghetti Sauce ...
From themagicalslowcooker.com


10 BEST SLOW COOKER CARROTS PARSNIPS RECIPES - YUMMLY
Crock Pot Vegetarian Chili (Slow Cooker) The Busy Baker. salt, chopped celery, white beans, pepper, chili powder, vegetable stock and 9 more. SLOW-COOKER OR STOVETOP The Simple Veganista. green split peas, medium onion, water, salt, large carrots, olive oil and 7 more. Slow Cooker Country Chicken The Midnight Baker.
From yummly.com


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