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.
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