Fall Apart Horseradish Pot Roast (Slow Cooker)
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This horseradish pot roast is pure comfort food with a flavorful twist. The beef cooks low and slow until fork-tender, soaking up a rich, savory sauce with just enough horseradish to add depth without being overwhelming.
Why This Recipe Is a Keeper
- Horseradish: I don’t love horseradish, but the flavor it gives this roast is incredible! Whether you love it or hate it, this recipe tastes amazing!
- Well-balanced flavor: The sauce is rich and savory, thanks to the garlic, Worcestershire, and thyme, making every bite taste amazing.
- Perfect with all the cozy sides: Serve it with mashed potatoes, buttered noodles, or roasted vegetables and 1-hour rolls to soak up every last bit of that delicious sauce.
Ingredients for Horseradish Pot Roast
- Beef Options: While chuck roast works best, you can also use bottom round or eye of round.
- Add Potatoes: For a heartier meal, toss in 1–2 lbs of baby potatoes (requires a 7–8 quart slow cooker).
- Extra Veggies: Carrots, celery, or mushrooms can be added, stick to about 1 cup each (up to 3 cups total). If adding, pour in ¼–½ cup extra beef broth to keep the sauce flavorful.
- Season to Taste: After whisking in the sour cream, taste the sauce and adjust with more salt and pepper if needed.
- Swap the Liquid: Replace some or all of the beef broth with red wine or beer to change the flavor.
How to Make Horseradish Pot Roast
This pot roast recipe is easy to make and full of flavor, with just the right hint of horseradish that mellows as it cooks. For a little extra kick, stir 1–2 teaspoons of horseradish into the sour cream when finishing the sauce. Serve it over mashed potatoes or rice, or turn it into a cozy French Dip style sandwich
- Sear: Pat the roast completely dry with paper towels and season all sides with salt and pepper. Heat a large skillet over medium-high heat. Sear the roast on all sides until a brown crust forms, about 3 minutes per side.
- Add Onion: Place the roast in the bottom of a large slow cooker, then add the onion over the top.
- Start the Sauce: Once the roast is removed from the skillet, reduce the heat to medium and add the beef broth. Use a wooden spoon to gently scrape up all the browned bits from the bottom of the skillet, then turn off the heat.
- Combine: Add the tomato paste, horseradish, garlic, and Worcestershire, and stir until combined. Pour over the roast.
- Slow Cook: Add the thyme to the slow cooker. Cover and cook on LOW for 9-10 hours, or on HIGH for 6-8 hours.
- Add Slurry: In the final 45-60 minutes of cooking, skim off any fat, then whisk the cornstarch and cold water in a small bowl to make a slurry. Add it to the slow cooker.
- Serve: Once the roast is tender and the sauce has thickened, discard the thyme. Remove the meat, cover with foil, and whisk some sauce into the sour cream until smooth, then stir it back into the slow cooker. Shred or slice the horseradish pot roast as desired and serve.
Alyssa’s Recipe Tips
- Dry Brine: After drying and seasoning the beef, refrigerate uncovered overnight (or up to 3 days). This enhances flavor and helps the beef sear beautifully.
- Deglaze! Don’t skip the deglazing step after searing. The browned bits (fond) add an incredible caramelized flavor to your sauce.
Alternative Cooking Methods
- Stove Top
- Dutch Oven: Use a large, heavy-bottomed pot or dutch oven.
- Cook: Cover and simmer over medium-low heat for 3-4 hours, until the roast is tender.
- Oven
- Prep: Preheat the oven to 275ºF.
- Brown: Sear the roast in a large, oven-safe Dutch oven and prepare as directed.
- Cook: Cover and bake for 5-6 hours, until the roast is tender.
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Pat a 3-4 pound boneless beef chuck roast completely dry with paper towels and season all sides with 1 ½ teaspoons salt and ½ teaspoon ground black pepper. Heat a large skillet over medium-high heat, then sear the roast on all sides until a brown crust forms, about 3 minutes per side.
Place the roast in the bottom of a large slow cooker, then add 1 chopped yellow onion over the top.
Once the roast is removed from the skillet, reduce the heat to medium and add 1 cup beef broth. Use a wooden spoon to gently scrape up all the browned bits from the bottom of the skillet, then turn off the heat. Add 3 tablespoons tomato paste, ⅓ tablespoons prepared horseradish, 2 tablespoons minced garlic, and 1 tablespoon Worcestershire sauce, and stir until combined. Pour over the roast.
Add 3 sprigs fresh thyme to the slow cooker, then cover and cook on LOW for 9-10 hours, or on HIGH for 6-8 hours.
At the last 45-60 minutes of cooking, skim off any fat before whisking together 3 tablespoons cornstarch and 3 tablespoons cold water in a small bowl to make a slurry, then add it to the slow cooker.
Once the roast is tender and the sauce has thickened, discard the thyme sprigs. Remove the meat to a plate and cover with aluminum foil.
Whisk a little of the roast liquid into a small bowl with ¼ cup sour cream until the sour cream is runny and warm, then add it to the slow cooker.
Shred or slice the roast if desired, then add it back to the slow cooker and serve.
- Fridge: Store leftovers in an airtight container in the fridge up to 5 days.
- Reheating: Microwave in 60 second bursts until 165°F, or bake covered at 350°F for about 30 minutes until 165°F.
- Freezer: Best if thawed in the fridge 1 to 2 days before cooking. Cook from the bag (skip sear) or thaw, pat dry, and sear first.
- Make ahead: Assemble in the slow cooker insert and refrigerate up to 24 hours. Cook as directed, adding 1 to 1.5 hours if starting cold.
Calories: 350kcalCarbohydrates: 7gProtein: 34gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 122mgSodium: 767mgPotassium: 702mgFiber: 1gSugar: 2gVitamin A: 179IUVitamin C: 4mgCalcium: 52mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
