Kelly's Midwest " Cold Remedy" Pot Roast

Recipe by Wildflour
READY IN: 3hrs 5mins


  • 3 12 - 4
    3 1/2-4 lbs chuck roast or 3 1/2-4 lbs blade roast
  • 2
    tablespoons oil
  • 1
    teaspoon salt
  • 13
    cup prepared horseradish (not the cream added kind, the "real-deal"!!)
  • 14
    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).