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  • Recipe By : The Herald
  • Serving Size : 6 Preparation Time :0:00
  • Categories : Beef
  • Amount Measure Ingredient -- Preparation Method
  • 3-4 lb. boneless chuch roast
  • salt and pepper
  • 3 tablespoons vegetable oil
  • 3 carrots, peeled and sliced 3/4" thick
  • 3 stalks celery, sliced 3/4" thick
  • 1 large onion
  • 1 cup dry red wine
  • salt and pepper
  • 1/2 teaspoon fresh thyme leaves
  • 8-12 cloves garl, peeled (about one head)
  • 12-16 oz. prepared horseradish



Step 1

To prepare meat: Sprinkle both sides of rast liberally with salt and pepper. Heat heavy skillet over medium high heat. Add 3 tablespoons oil. When oil is just about to smoke, add meat, brown both sides.
To assemble and cook: Place carrots, celery and onions in bottom of slow cooker. Lay roast on top of vegetables. Add wine. Add salt and pepper to taste. Sprinkle with garlic and thyme. Spoon horseradish over top of roast, spreading until it cover surface with thick even layer. Cover. Cook on high for 4-5 hours or until tender.
To make gravy: Carefully remove meat from pot, trying not to disturb horseradish crust. Using slotted spoon, remove vegetables, scatter around roast. Cover with foil. Keep warm. Strain juices. Drizzle juices over meat at table

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NOTES : For extra flavor use wine to deglaze bottom of skiller then add to cooker

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