Slow Cooked Beef Roast and Vegetables with Horseradish Gravy
Transform your dinner table into a feast of comfort with this Slow Cooked Beef Roast and Vegetables with Horseradish Gravy. Tender, melt-in-your-mouth beef chuck roast is slow-cooked to perfection alongside a medley of hearty vegetables like carrots, potatoes, and celery, all infused with the earthy flavors of fresh rosemary and thyme. The pièce de résistance is a creamy horseradish gravy that adds just the right amount of zesty richness to elevate each bite. Perfect for a cozy family meal or a special occasion, this one-pot wonder requires minimal prep and allows the slow cooker to do all the work, filling your home with an irresistible aroma. With its blend of savory, herbaceous, and tangy notes, this dish is a guaranteed crowd-pleaser. Serve it warm for a truly satisfying culinary experience!
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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
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 medium carrots
- 3 medium russet potatoes
- 2 medium celery stalks
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons prepared horseradish
- 0.25 cups heavy cream
Instructions
Season the beef chuck roast on all sides with salt, black pepper, garlic powder, and onion powder.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef for 3-4 minutes on each side until browned. Remove from heat.
Peel and roughly chop the yellow onion into wedges. Peel and cut the carrots into 2-inch pieces. Peel and cut the potatoes into quarters. Chop the celery stalks into 2-inch pieces.
In the base of a slow cooker, layer the onions, carrots, potatoes, and celery. Place the seared beef roast on top of the vegetables.
Pour the beef broth over the roast and vegetables. Add the sprigs of rosemary and thyme on top.
Cover the slow cooker with the lid and cook on low for 8 hours, or on high for 4-5 hours, until the beef is fork-tender.
Once done, remove the beef and vegetables from the slow cooker and transfer to a serving platter. Cover with foil to keep warm.
Strain the cooking liquid into a medium saucepan, discarding the rosemary and thyme. Bring the liquid to a simmer over medium heat.
In a small bowl, mix the cornstarch and water together to form a slurry. Whisk the slurry into the simmering liquid and cook for 2-3 minutes, or until thickened.
Stir in the prepared horseradish and heavy cream to create a smooth gravy. Adjust seasoning with additional salt and pepper if needed.
Serve the beef roast and vegetables warm, drizzled with the horseradish gravy, and enjoy!
Nutrition Facts
Calories |
4823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.6 g | 434% | |
| Saturated Fat | 128.6 g | 643% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 1097 mg | 366% | |
| Sodium | 7908 mg | 344% | |
| Total Carbohydrate | 180.6 g | 66% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 29.4 g | ||
| Protein | 271.6 g | 543% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 45.1 mg | 251% | |
| Potassium | 8221 mg | 175% | |
*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.
