Crockpot Pot Roast with Horseradish
- Posted by Johanna on March 24, 2006 at 5:08 pm
- Category: Recipes
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!
March 24, 2006 at 8:22 pm
Ah, I’m definitely trying this. Thanks for sharing, Johanna.
March 26, 2006 at 11:53 am
Update: I used this recipe, and let the roast and potatoes cook overnight. Very tasty.
Thanks again, Johanna.
March 26, 2006 at 12:25 pm
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.
July 11, 2006 at 10:22 am
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!
July 11, 2006 at 10:36 am
How informative! Thank you — I don’t know how else I would have ever known that.
January 20, 2008 at 2:43 pm
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.
January 20, 2008 at 3:10 pm
Mmm, that sounds particularly festive for the holidays! (Which is when it’s easiest to find cranberry sauce.) Thanks for sharing!