By Sue Lau on October 10, 2002
Photo by Sue Lau
Photo by Sue Lau
"The roast is rubbed with horseradish for a nice flavor that goes well with the vegetables."
Serving Size: 1 (384 g)
Servings Per Recipe: 6
"This was absolutely delicious. My husband looked a littles skeptical when he saw me rub the roast with horseradish, but he raved about the results. Will definitely make this again."
"An absolutely wonderfull flavor combination! Because I was cooking for two, I used 1 large diced onion, 3 sliced large carrots, and left out the potatoes in favor of serving mashed. This maybe why I wound up with a luscious horseradish infused pot roast and 6 cups of soup. I poured the liquid into a saucepan and cooked it down until it reached a stew consistancy. I didn't understand the last step about using only one cup of the pan juices to mix with the sour cream to serve as gravy. I wondered if you were supposed to add that mixture back to the rest of the pot liquid. Instead, I mixed a full cup of sour cream with all the remaining liquid, added a bit of salt and pepper and - Voila!! The Sauce ! A wonderfull balance of beef, horseradish, apple and sour cream! Thanks, Sue L - a keeper and I am looking fowards to the leftovers. "
"I put this on this morning before I went to work, and my husband and daughter ate it. I forgot to tell them to mix in the sour cream, but they loved it anyway! Thanks for a yummy way to fix a chuck roast!"
"This recipe met my two most important criteria, it was delicious and easy to prepare! I loved the horseradish on the meat, and next time will probably add a bit more. The only thing I changed was adding some cornstarch to the sauce to thicken it up. Thanks for a great recipe!"
"Easy and fabulous! Like Chef #492007, stated, used beef broth instead of the apple cider, and thoroughly enjoyed. The horseradish adds just the right hint of spice. Thank you, Sue!"
"I have found that searing the roast in olive oil and basalmic vinegar seals in the flavor for a few hours until the meat and vegetables and meat are well on their way to cooking, makes for a very flavorful meal. Also I added four garlic cloves and seared these with one of the onions. So I partially cookedd, the other raw. Lastly, I used beef broth rather than apple juice, and added one cut up stalk of celery during the cooking, and one just before the final cooking time is reached. I used a low setting as this seems to give more interesting tastes. Next time I shall add red and green peppers, again just before the end of the cooking cycle, and cayenne pepper. Digby Clarke"
"This was pretty good, next time I will try it with stock instead of apple juice. I did like the sour cream sauce though."
"zoinks! used broth instead of apple juice for lack of...but this was great! I'm resolved to use my crockpot more! easy sauce really dressed it up."