Horseradish Pot Roast Food

HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM

Steps:

• Special Equipment: food processor
• Preheat oven to 350 degrees F.
• Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
• Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
• Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
• Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
• Horseradish Cream:
• In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
• Yield: 1/2 cup

NEW ENGLAND POT ROAST

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.

SLOW-COOKED POT ROAST WITH MUSTARD & HORSERADISH GRAVY

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.

HORSERADISH POT ROAST

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.

CROCK POT ROAST WITH HORSERADISH SAUCE

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.

CROCKPOT HORSERADISH POT ROAST

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.

CROCK POT ROAST BEEF AND HORSERADISH SAUCE

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.