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...:)
- 3 1⁄2-4 lbs beef arm roast or 3 1⁄2-4 lbs chuck roast or 3 1⁄2-4 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"!!)
- 1⁄4 cup prepared whole grain mustard (use your favorite!) or 1⁄4 cup spicy brown mustard (use your favorite!) or 1⁄4 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
- 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).
- Season other side while bottom side is browning.
- When browned, turn over, brown other side.
- Turn off heat.
- In large deep casserole dish with lid, pour in beef broth, add half of onion.
- Spread top side of roast with half of horseradish and mustard, and place, that side down, into prepared casserole dish.
- Then spread top side with rest of horseradish and mustard.
- Cover with rest of onion.
- Dot with butter.
- 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.
- Add carrots and potatoes, recover, and bake 1 hour longer basting vegetables with the broth every 15-20 minutes.
- Place meat and vegetables onto large serving platter.
- Serve with broth, warm, crusty french bread and butter, or *gravy if desired.
- *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).
- Pour into frying pan.
- Shake a half a cup of cold water with a 1/4 cup flour in tightly covered container, and slowly stir into broth.
- Heat to boiling, stirring constantly.
- Boil and stir 1-2 minutes.
- ***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).
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.
This is great! I used a 2.88lb chuck eye roast and added more mustard and horseradish to it after tasting the "gravy". I used a crock pot, skipped the browning in the skillet and just salt and peppered the roast and spread the horseradish/mustard mixture on both sides. I layered the onions, potatoes and carrots and added the beef broth, I didn't feel a need to add butter. Next time I think I'll actually use less broth. The final result after letting it cook for 10 hours on low was VERY tender meat and delious "gravy". My husband rated this a 9.5, which means he really liked it as he has never rated anything a 10.....yet!
Another five star review! I loved telling my mustard and horseradish hating family the secret... after the raved about the pot roast! "HORSERADISH?!?!?" :) The flavor was very mellow and almost sweet.