Horseradish Pot Roast

The recipe Sunday was horseradish pot roast — chuck roast slow-cooked with a horseradish-mustard rub, served with the pan sauce.

The recipe is below.

Horseradish Pot Roast

Prep Time: 20 minutes | Cook Time: 3 hours 30 minutes | Total Time: 3 hours 50 minutes | Servings: 6

Ingredients

• 3 to 3 1/2 lbs beef chuck roast
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large yellow onion, roughly chopped
• 4 cloves garlic, smashed
• 2 tablespoons prepared horseradish
• 1 tablespoon tomato paste
• 1 cup beef broth
• 1/2 cup dry red wine
• 4 medium carrots, cut into 2-inch pieces
• 3 medium Yukon Gold potatoes, quartered
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon unsalted butter
• Fresh parsley, chopped, for serving

Instructions

1. Preheat and season. Preheat your oven to 325°F. Pat the chuck roast dry with paper towels and season generously on all sides with salt and pepper.
2. Sear the roast. Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the roast for 4 to 5 minutes per side until a deep brown crust forms. Transfer the roast to a plate.
3. Build the base. Reduce heat to medium. Add the onion to the pot and cook, stirring occasionally, for 4 minutes until softened. Add the garlic and tomato paste and cook 1 minute more. Stir in the horseradish.
4. Deglaze. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half, about 2 minutes. Add the beef broth and stir to combine.
5. Braise. Return the roast to the pot. Nestle in the thyme sprigs and bay leaf. Bring to a gentle simmer, then cover and transfer to the oven. Cook for 2 hours.
6. Add vegetables. Remove the pot from the oven. Add the carrots and potatoes around the roast, nestling them into the braising liquid. Cover and return to the oven for another 1 to 1 1/2 hours, until the meat is fork-tender and the vegetables are cooked through.
7. Finish and serve. Discard the thyme stems and bay leaf. Stir in the butter. Taste the braising liquid and adjust salt as needed. Shred or slice the roast and serve in shallow bowls with vegetables and plenty of the pan juices. Top with fresh parsley.

Nutrition (per serving)

Calories: 520 | Protein: 42g | Fat: 24g | Carbs: 28g | Fiber: 4g | Sodium: 620mg