Horseradish Beef Crock Pot
Transform your next family dinner with this Horseradish Beef Crock Pot recipe, a melt-in-your-mouth slow cooker masterpiece bursting with bold flavors. Featuring tender beef chuck roast seared to perfection and infused with the zesty kick of prepared horseradish, this dish is perfectly complemented by hearty baby carrots and red potatoes. Slow-cooked in a savory broth enhanced with Worcestershire sauce, soy sauce, and aromatic spices like thyme and paprika, the result is a rich and flavorful meal that practically cooks itself. Ideal for busy weeknights or cozy weekend gatherings, this recipe not only delivers on taste but also includes a step-by-step guide to create a luscious homemade gravy from the cooking juices. Serve this comforting dish straight from the crock pot for an effortless, crowd-pleasing dinner that’s sure to become a family favorite. Keywords: horseradish beef, slow cooker recipe, crock pot dinner, tender beef roast, easy comfort food.
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Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 3 tbsp prepared horseradish
- 1 large yellow onion
- 4 cloves garlic cloves
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 3 cups baby carrots
- 1.5 lbs baby red potatoes
- 2 tbsp all-purpose flour
- 2 tbsp water
- 2 tbsp vegetable oil
Instructions
Trim excess fat from the beef chuck roast and pat it dry with paper towels.
Season the roast with salt, black pepper, and paprika on all sides.
Heat the vegetable oil in a large skillet over medium-high heat. Sear the beef roast for 3-4 minutes per side until browned. Transfer the roast to the crock pot.
Peel and slice the yellow onion into thick rings, and peel and mince the garlic cloves.
Add the onion rings, minced garlic, baby carrots, and halved baby red potatoes to the crock pot, arranging them around and under the beef roast.
In a small bowl, whisk together the beef broth, Worcestershire sauce, soy sauce, prepared horseradish, and dried thyme. Pour this mixture evenly over the beef and vegetables in the crock pot.
Cover the crock pot with the lid and cook on LOW for 8 hours or on HIGH for 4-6 hours, until the beef is tender and easily shredded with a fork.
Once the beef is cooked, carefully remove it from the crock pot and set it on a serving platter. Use a slotted spoon to remove the vegetables and arrange them around the beef.
To make a gravy, strain about 2 cups of the cooking liquid from the crock pot into a small saucepan and bring it to a simmer over medium heat.
In a separate small bowl, stir together the all-purpose flour and water to create a slurry. Gradually whisk the slurry into the simmering liquid, cooking until thickened, about 2-3 minutes.
Serve the beef and vegetables hot, drizzled with the horseradish-infused gravy. Enjoy!
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 70% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 894 mg | 39% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.2 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1425 mg | 30% | |
*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.
