Imagine a dish that transforms an ordinary dinner into a mouthwatering experience that warms your soul and delights your senses. This Autumn Pot Roast with Horseradish Sauce is not just a meal—it's a culinary journey that promises tender, fall-apart meat, perfectly roasted vegetables, and a tangy horseradish sauce that will have everyone at your table begging for seconds. Whether you're looking to impress your family or create a memorable weekend feast, this recipe is your ticket to comfort food heaven.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3-4 lbs chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 carrots, chopped
- 4 potatoes, quartered
- 2 cups beef broth
- 2 tablespoons horseradish
- Salt and pepper to taste
Instructions
- Remove the chuck roast from refrigerator 30 minutes before cooking to bring it to room temperature. Pat the meat dry with paper towels and generously season all sides with salt and pepper.
- Preheat the oven to 325°F (165°C). Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
- Sear the chuck roast on all sides until a deep golden-brown crust forms, approximately 4-5 minutes per side. This will help develop rich, complex flavors.
- Remove the roast from the pot and set aside. In the same pot, sauté chopped onions until they become translucent and slightly caramelized, about 3-4 minutes.
- Return the roast to the pot and add beef broth. The liquid should come about halfway up the sides of the meat.
- Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise the roast for
- 5 hours, maintaining a low and slow cooking temperature.
- After
- 5 hours, add chopped carrots and quartered potatoes around the roast. Continue cooking for an additional 30 minutes or until vegetables are tender and meat is fork-tender.
- Remove the pot from the oven and let the roast rest for 15 minutes before slicing. This allows the meat to reabsorb its juices.
- While the roast rests, prepare the horseradish sauce by mixing horseradish with a small amount of the pot's cooking liquid to create a smooth, tangy condiment.
- Slice the roast against the grain and serve with roasted vegetables and horseradish sauce on the side.
Tips
- Room Temperature Matters: Always let your chuck roast sit out for 30 minutes before cooking to ensure even cooking.
- Searing is Crucial: Take your time to develop a deep golden-brown crust on the meat—this is where the flavor magic happens!
- Low and Slow is the Way to Go: Braising at a low temperature (325°F) ensures the meat becomes incredibly tender and doesn't dry out.
- Let It Rest: Allowing the roast to rest for 15 minutes after cooking helps redistribute the juices, keeping the meat moist and flavorful.
- Slice Against the Grain: This technique makes the meat more tender and easier to chew.
- Customize Your Sauce: Adjust the horseradish to your taste—add more for extra kick or less for a milder flavor.
- Make Ahead Friendly: This dish often tastes even better the next day, making it perfect for meal prep or leftovers.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 120mg
