Horseradish Roast Beef

I just posted this recipe on Foodbuzz and thought I'd add it to this site as well.
Seeing as we are getting back to cold temperatures again this may be just the thing for this coming weekend. By tomorrow evening and through the weekend it is expected to get down to 22 degrees ( -5 celsius )bbbbrrrrrrrrr

Horseradish Pot Roast
(in the crockpot)


3 – 4 lb. boneless chuck roast
salt & pepper
3 TBS vegetable oil
3 carrots sliced ¾ inch thick
3 celery stalks sliced ¾ inch thick
1 large onion, finely chopped
1 cup red wine
½ tsp fresh thyme
8 – 12 cloves garlic
12 or 16 oz. Horseradish

Sprinkle both sides of roast with salt and pepper
Heat skillet with 3 Tbs oil, brown meat.

Place carrots, celery and onions in bottom of the slow cooker.
Lay roast on top of veggies.
Add wine, salt & pepper. Sprinkle with garlic and thyme.
Spoon horseradish over the top of the roast.
Cover and cook on high for 4 to 5 hours.

If you like it very rare like my family, cook a 3 pound roast for three and half to four hours only.

4 comments:

Joie de vivre said...

I love crockpot recipes. I have one going right now! And my lunch was leftover stew that I made in the crockpot on Monday. I try to use it a couple times a week. It saves SO much time, especially with two little boys running around wanting me to play with them before dinner. Thanks so much for signing up to be a follower of my blog. I get so excited knowing that someone is actually reading it!

Pierce said...

Thank you for writing. I have checked in on your site several times and enjoy it. Yes, the crockpot is a wonderful kitchen tool when you want to come home to a cooked meal.

Tina

Martha said...

This does sound like a wonderful recipe! I'm going to try this one for the next roast! Thanks :)

Pierce said...

Thank you Martha - it's one of our favorites and it is really easy :-)

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