Crockpot Savory Pot Roast

Pot Roast
Pot Roast. Linda Larsen
  • 9 hrs 25 mins
  • Prep: 25 mins,
  • Cook: 9 hrs
  • Yield: Serves 8
Ratings (8)

Don't be afraid of the amount of horseradish in this recipe. It mellows significantly during cooking, adding a fabulous flavor to the meat. Of course, if you like horseradish, serve the roast with more on the side!

Pot roast is, of course, one of the world's most comforting dishes. There's nothing like the smell of roasting meat wafting toward you when you come through the door, especially on a cold winter night. I like chuck roast for this recipe, but you can use brisket, top round, or rump roast. The slow cooker will make any inexpensive cut of meat meltingly tender, so choose what looks good and what you can afford. Ask the butcher for suggestions if you aren't sure.

You can certainly add more ingredients to this recipe if you'd like. Think about adding sliced mushrooms, some thickly sliced red bell peppers, or a different type of potato. Sliced Yukon Gold potatoes, or cubed sweet potatoes would be delicious. 

All you need to serve with this recipe is a green salad tossed with some sliced mushrooms and cubed avocados, and some hot bakery rolls or some hot cornbread right out of the oven. A chocolate cake for dessert would be the perfect finish. Enjoy every bite with some red wine.

What You'll Need

  • 1 (3 to 3-1/2 pound) boneless beef chuck roast
  • 2 tablespoons olive oil
  • 8 small potatoes, cut in half
  • 3 cups baby carrots
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 (5 ounce) jar prepared horseradish
  • 1 teaspoon. salt
  • 1/4 teaspoon pepper
  • 1 cup beef broth

How to Make It

Heat the olive oil in a large skillet over medium heat, and brown the roast for about 10 minutes, turning occasionally, until browned and seared.

Place the potatoes, carrots, onion, and garlic in a 4 to 5 quart crockpot. Place the beef on top of the vegetables.

Mix together the horseradish, salt and pepper in a small bowl and spread over the beef. Pour the beef broth over all.

Cover the slow cooker and cook on low heat for 8 to 10 hours or until everything is tender.

Serve the beef with the vegetables, and the liquid on the side as a sauce.

You can thicken the sauce if you'd like before serving. Remove the beef and vegetables from the slow cook and cover to keep warm. Pour the liquid from the slow cooker into a saucepan and bring to a boil over high heat. 

Combine a few spoonfuls of cornstarch with some water and add to the saucepan. Boil until the gravy is thickened. Serve with the beef and vegetables.

Nutritional Guidelines (per serving)
Calories 496
Total Fat 23 g
Saturated Fat 8 g
Unsaturated Fat 11 g
Cholesterol 151 mg
Sodium 328 mg
Carbohydrates 19 g
Dietary Fiber 2 g
Protein 51 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)