Crockpot Pot Roast with Horseradish

It’s been a while since I’ve posted one of these, and someone else wanted the recipe, so I figured I’d post it here as well. My cookbook calls this New England Pot Roast, but I don’t know why, so I have renamed it more informatively.

Put in a crockpot 8 small potatoes, cut in half; 3 cups baby carrots; and 1 large onion, coarsely chopped. Put on top of the veggies a 3-pound or so boneless chuck roast.

(The recipe suggests first browning the roast in hot vegetable oil in a skillet over med-high heat for about 10 minutes, but I don’t do that. For one thing, I want my crockpot recipes to be as easy as possible, and getting another pan dirty doesn’t qualify. For another, I don’t care what color the meat comes out as as long as it’s cooked. If you’re entertaining or dining with someone who’s into food appearance, then you’ll want to do this browning step.)

Spread a 5-ounce jar of prepared horseradish all over the roast. Season with salt and pepper to taste. Pour 1 cup of water over the crockpot contents and cook on low for 8-10 hours.

Don’t be afraid of the horseradish; it gives the roast a nice subtle flavor that sets it apart from the usual. Yummy!

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10 Responses to “Crockpot Pot Roast with Horseradish”

  1. Kevin Melrose Says:

    Ah, I’m definitely trying this. Thanks for sharing, Johanna.

  2. Kevin Melrose Says:

    Update: I used this recipe, and let the roast and potatoes cook overnight. Very tasty.

    Thanks again, Johanna.

  3. Johanna Says:

    Oh, I’m glad it worked for you! This is a favorite of mine, because I got my first crockpot (excuse me, slow cooker) as a hand-me-down from my mom. She gave me the cookbook this came from with it, and this recipe had her hand-written notes on it. That always makes it special to me. I’m glad to share it.

  4. Nancy McCann Says:

    The term “New England” is applied to any pot roast recipe containing vegetables. This term is traditional in honor of the classic New England boiled dinner, which is mainly vegetables. You can, of course, name a recipe anything you want when you share it. That is one of the fun things about sharing!

  5. Johanna Says:

    How informative! Thank you — I don’t know how else I would have ever known that.

  6. Marion Says:

    Next time, along with the horseradish, add a can of whole berry cranberry sauce, a cinnamon stick (broken) and 4 whole cloves. The combination really kicks it up a notch, Great dish when entertaining.

  7. Johanna Says:

    Mmm, that sounds particularly festive for the holidays! (Which is when it’s easiest to find cranberry sauce.) Thanks for sharing!

  8. Caselynne Says:

    This was wonderful – the h/r was a great addition to the norm! I thought I’d share the reason that you brown the meat before putting it in the slowcooker. It is to sear the outside which helps to lock in the flavour of the meat. I also sometimes skip this step, but can always tell when it comes to taste!

  9. David Oakes Says:

    Actually, the searing doesn’t “lock in” the juices. If anything, it draws out more liquid from the surface. The flavor comes from the browning, which creates all those carmelized sugars and crunchy carbon chains that explode on your tongue.

    It the same reason you deglaze the pan when making gravy. Only here you are sort of “pre-glazing” the meat instead.

  10. HiTekMom Says:

    My take on this savory meal:

    - I found searing the roast prior to cooking does ‘locked in’ the juices and yes it does give your meat an ‘edible’ appeal..after all, food presentation is satisfying your visual appetite, the other 50%, of course satisfies your taste sense

    - I do not use veggies for this horseradish roast, I serve with wild rice and make gravy from the roast liquid..I also serve with a green veggie like pan-roasted asparagus

    - speaking of gravy, I use the scrapings from the “browned” roast and cook the roast using beef broth..to give meat added flavor..I pan sear with ‘salt pork’ and keep the pork fat in the liquid, along with a choped onion and several smashed clove of garlic) while cooking the meat (makes for the best gravy you ever had)

    - instead of salt/pepper on the meat, after I massage the roast with horseradish I sometimes coat well with steak rub…lots of flavor going on with this pot roast…but my family LOVES it!

    - oh, lastly..since hubby was trying to show his appreciation for all his home-cooked meals, home training the children and somewhat keeping the house clean, he decided to clean the kitchen for me and accidentally broke the ceramic insert that goes into my William&Sonoma slow cooker so I resort to a conventional stovetop pot (but need to watch carefully

    /Ciao

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