Crock Pot Roast Beef and Horseradish Sauce
Savor the mouthwatering comfort of Crock Pot Roast Beef and Horseradish Sauce, a hearty and flavor-packed dish that’s perfect for weeknight dinners or special occasions. This slow-cooked masterpiece features a melt-in-your-mouth beef chuck roast seasoned with a robust blend of garlic powder, thyme, and onion powder, complemented by tender carrots and potatoes that absorb all the rich, savory juices. The magic happens over eight hours in a crock pot, while a tangy, creamy horseradish sauce made with sour cream, chives, and fresh lemon juice adds an extra layer of flavor. With minimal prep and maximum taste, this one-pot meal is a stress-free way to bring comfort food to your table. Pair it with crusty bread to soak up the delicious broth, and enjoy an unforgettable dining experience! Keywords: Crock Pot Roast Beef, Horseradish Sauce, Slow Cooker Roast, Comfort Food, One-Pot Dinner.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 2 tablespoons Olive oil
- 1 cup Beef broth
- 1 large Yellow onion, sliced
- 4 medium Carrots, peeled and chopped into 2-inch chunks
- 4 medium Potatoes, peeled and quartered
- 1 cup Sour cream
- 2 tablespoons Prepared horseradish
- 1 teaspoon Lemon juice
- 2 tablespoons Chives, finely chopped
Instructions
Season the beef chuck roast on all sides with salt, black pepper, garlic powder, onion powder, and dried thyme.
Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
Place the sliced onion at the bottom of the crock pot. Add the seared roast on top.
Arrange the carrots and potatoes around the roast in the crock pot.
Pour the beef broth over the roast and vegetables.
Cover the crock pot and cook on low for 8 hours or until the beef is tender and easily shred with a fork.
In a small bowl, prepare the horseradish sauce. Mix together the sour cream, prepared horseradish, lemon juice, and chives. Adjust seasoning with salt and pepper to taste. Refrigerate until ready to serve.
Once the roast is cooked, transfer it to a serving platter and let it rest for about 10 minutes.
Arrange the cooked carrots and potatoes around the roast and drizzle some of the cooking liquid over the top for added flavor.
Slice or shred the roast as desired and serve with the prepared horseradish sauce on the side.
Nutrition Facts
Calories |
257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 901 mg | 39% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 7.6 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 655 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
