Kelly's Midwest " Cold Remedy" Pot Roast

Wildflour's Note:

Searching for that "Grandma's house smells so good" pot roast dinner? Got it right here! Have perfected it, and MAN! (Actually worked on this recipe for several years now, don't be fooled by the mustard and horseradish, the flavors mellow as it cooks, and tastes like you literally stepped back in time...so hope you try this, it's wonderful, and a keeper...:)

• Total Time: 3 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 6

• 3 ½-4 lbs beefarm roast or 3 ½-4 lbs chuck roast or 3 ½-4 lbs blade roast
• 2 tablespoons oil
• 1 teaspoon salt
• 1 teaspoon fresh coarse ground black pepper
• 1⁄3; cup prepared horseradish (not the cream added kind, the "real-deal"!!)
• ¼ cup preparedwhole grain mustard (use your favorite!) or ¼ cup spicy brown mustard (use your favorite!) or ¼ cup Dijon mustard (use your favorite!)
• 1 (14 ounce) can beef broth , 2 if your roast is 4 lbs. (or more)
• 1 large onion , sliced
• 8 red potatoes , unpeeled, quartered
• 8 carrots , peeled, cut into thick slices (can ease this step with baby carrots!)
• 4 tablespoons butter

Directions:

1. Sprinkle one side of roast with half of salt and pepper and place, that side down, into large frying pan of HOT oil (to sear and brown).
2. Season other side while bottom side is browning.
3. When browned, turn over, brown other side.
4. Turn off heat.
5. In large deep casserole dish with lid, pour in beef broth, add half of onion.
6. Spread top side of roast with half of horseradish and mustard, and place, that side down, into prepared casserole dish.
7. Then spread top side with rest of horseradish and mustard.
8. Cover with rest of onion.
9. Dot with butter.
10. Cover and bake in 325°F oven for 2 1/2 hours, turning meat over and retopping with some of the onion, every 45 minutes.
11. Add carrots and potatoes, recover, and bake 1 hour longer basting vegetables with the broth every 15-20 minutes.
12. Place meat and vegetables onto large serving platter.
13. Serve with broth, warm, crusty french bread and butter, or *gravy if desired.
14. *For gravy: Skim some of the fat off broth, and pour into heat-proof measuring cup adding enough water to measure 2 cups (if even needed).
15. Pour into frying pan.
16. Shake a half a cup of cold water with a 1/4 cup flour in tightly covered container, and slowly stir into broth.
17. Heat to boiling, stirring constantly.
18. Boil and stir 1-2 minutes.
19. ***If you want lots of gravy, use the 32 oz. box of beef broth and thicken with 3-4 Tbl. cornstarch mixed with 3-4 Tbl. cold water. (Cook meat and vegetables with all the broth, thicken at the end).

Reviews

[TSwearingen]

Thank you so much for an excellent recipe! The reviews were very helpful and I read them AFTER I put it in the oven! I was salivating as I seared the meat and spread the horseradish mustard sauce over what was soon to be the bottom of the roast! My husband enjoyed the gravy more than most gravy I have cooked! The only tweak I did was to rub it with Spade L seasoning instead of salt and pepper. This made excellent enchiladas the next day. I had a rather large roast and was concerned about it drying out, but I used a roasting pan in the oven and actually had to discard some of the broth. It was not dry like the other reviews I read. I WILL be using this again!

[April in NV]

One of my favorite recipes! The house smells wonderful while it is cooking. After searing the meat, I put everything in the crockpot and the house will smell amazing all day! I also like to de-glaze the pan with a little beef broth after I sear the meat to get all the good flavor from the there and I add it to the pot.

[DBreeze]

It is amazing how tastes differ. Even my vegetarian wife said how great this roast smelled while it was cooking. I expected to bite into the most savory meat I ever tasted. Instead it was so bland I couldn't believe it. I had to review the recipe to make sure I hadn't left anything out. At a minimum it needs a little more salt. Still, with an aroma like that it has potential. I will make it again and work on getting more flavor into the meat.