Kelly's Midwest " Cold Remedy" Pot Roast
photo by Wildflour
- Ready In:
- 3hrs 5mins
- 3 1⁄2 - 4 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 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).
Questions & Replies
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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!
My husband went out and got me a new crockpot; it was a more than subtle message that he wanted me to make him some pot roast! I picked your recipe because he likes horseradish, whole grain mustard and everything else listed! The only thing I changed was to add a little bit of celery at my husband's request. Well, I don't really even like pot roast but I found myself more than picking at this one, Kelly! My hubby must have liked it because it's gone and he bought another chuck roast last night when he went to the store!
This was wonderful and the aroma while it was cooking had all our tummies rumbling!! I used an almost 3 lb. boneless beef chuck roast,a few more carrots,Zaterains Creole Mustard, and added 1/2 t. of Kitchen Bouquet to darken the gravy a little. The pot roast sliced neatly and the flavor of the horseradish and mustard were nicely tempered after the long cooking time.Thanks, Kelly, for a definite keeper!
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!
I was getting really hungry just waiting for this roast to be done. I was not disappointed, either. I made a few changes to the recipe, to suit my tastes and to cut the fat. I didn't use any oil or butter at all. I seared the meat in a dry cast iron Dutch oven. I think I was able to do it dry because the meat was still frozen. I did get a nice crust all around. I added 3 cloves of garlic, 2 celery stalks, cut the carrots down to 4 and omitted the potatoes (I don't like carrots or potatoes cooked with pot roast for some reason). I put the vegetables in the bottom of the Dutch oven as a rack and used chicken stock instead of beef as I had no beef stock on hand. Because my roast was still frozen, I left it in the oven at 300 for 4 hours, and it turned out very well. But, the piece de resistance (so to speak) was the "gravy" I made using the vegetables and some of the liquid in the bottom of the pan. I pureed most of the vegetables and half the liquid in the blender, added a little salt, pepper and an additional tablespoon of mustard. YUM! I think those who find the recipe bland would certainly appreciate this use of some of the vegetables and sauce. We very much enjoyed this recipe and will be using it again. Thank you, Wildflour!
RECIPE SUBMITTED BY
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !