Wednesday, December 21, 2016

Horseradish Pot Roast

This is one of my favorite winter meals. I highly recommend using a creamier horse radish. In all the times I've made it, the creamy horseradish made it tender and perfect. Enjoy and stay warm!

Horseradish Pot Roast

1 boneless beef chuck roast (3 lb)
1 lb baby cut carrots
6 small red potatoes, cut in half
2 bay leaves (this is optional, in my opinion)
5 oz horseradish
1 envelope (1 oz) onion soup mix
1 can condensed golden mushroom soup

If roast comes in netting or is tied, remove ties. Place potatoes, carrots and bay leaves in the bottom of the slow cooker. Rub horseradish over beef and then place on vegetables. Sprinkle with dry onion soup mix. Pour mushroom soup over all. 

Cover and cook on low for 8 to 10 hours. 

Optional: when finished, remove beef and vegetables from slow cooker. Stir in 1/2 cup of sour cream in cooking juices. Pour over beef and vegetables. 

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