Slow Cooked Pot Roast With Horseradish Mustard Gravy Recipes

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SLOW-COOKED POT ROAST WITH MUSTARD AND HORSERADISH GRAVY



Slow-Cooked Pot Roast With Mustard and Horseradish Gravy image

Slow-Cooked Pot Roast With Mustard and Horseradish GravyFrom Fine Cooking Ingredients2 carrots, peeled and cut in half widthwise 1 medium yellow onion, peeled,

Provided by Food

Categories     Beef, Main Dishes

Time 50m

Number Of Ingredients 18

2 carrots, peeled and cut in half widthwise
1 medium yellow onion, peeled, root trimmed but left intact, and sliced into 4 wedges
3 cloves garlic, smashed
3 sprigs fresh thyme
1 large bay leaf
3 whole cloves or allspice berries
1 cup homemade or low-salt canned chicken broth
1 cup dry white wine (such as Sauvignon Blanc)
2 Tbs. tomato paste
1 boneless beef chuck roast (2-1/2 to 3 lb.)
2 Tbs. olive oil
Kosher salt and freshly ground black pepper
2 Tbs. brandy
1/2 tsp. prepared horseradish
1/2 tsp. grainy prepared mustard
2 Tbs. sour cream
1 tsp. all-purpose flour
2 Tbs. minced fresh flat-leaf parsley

Steps:

  • Put the carrots, onion, garlic, thyme, bay leaf, and cloves or allspice in the bottom of a slow cooker.
  • In a measuring cup or bowl, whisk together the broth, wine, and tomato paste to blend.
  • Set a large heavy-based skillet over medium high heat. Pat the roast dry with paper towels, rub both sides with the olive oil, and sprinkle generously with salt and pepper. Sear the roast in the skillet until a dark crust forms on one side, 3 to 5 minutes. Turn and sear the other side, 3 to 5 minutes. Reduce the heat to medium and put the roast on top of the vegetables in the crock.
  • Add the broth mixture to the skillet, bring to a simmer, and scrape the pan bottom to loosen any browned bits. Pour the liquid over the roast and cover the crock; don't stir. Turn the slow cooker to low heat; cook gently without lifting the lid until the roast is fall-apart tender, 8 to 10 hours.
  • Transfer the roast to a cutting board and tent with foil to keep warm. Strain the contents of the crock through a sieve set over a medium saucepan. Discard the solids. Skim the fat from the top of the strained liquid (or use a fat separator). Bring to a boil and then simmer rapidly until reduced by half, about 10 minutes. Whisk in the brandy, horseradish, and mustard. In a small bowl, mix the flour into the sour cream, stir in a few tablespoons of the sauce, and then pour the sour cream mixture into the sauce, whisking vigorously to blend. Cook over medium heat, stirring occasionally, for 5 minutes to blend the flavors. Meanwhile, slice the roast thinly. Serve with the gravy and a sprinkling of parsley.

HORSERADISH POT ROAST



Horseradish Pot Roast image

We tasted a dish similar to this while at a horseradish festival in Illinois. I like to serve it over noodles. The recipe is easily adaptable for stovetop cooking, too. -Barbara White, Katy, Texas

Provided by Taste of Home

Categories     Dinner

Time 8h10m

Yield 6 servings.

Number Of Ingredients 13

1 boneless beef chuck roast (2 to 3 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium onions, thinly sliced into rings
1 jar (6 to 6-1/2 ounces) prepared horseradish
1/4 cup dry white wine or beef broth
1 tablespoon butter, melted
1 garlic clove, minced
1 tablespoon sugar
2 tablespoons all-purpose flour
2 tablespoons cold water
Hot cooked egg noodles
Minced fresh thyme, optional

Steps:

  • Place roast in a 6-qt. slow cooker; sprinkle with salt and pepper. Top roast with onions. In a small bowl, combine next five ingredients; pour over roast and onions. Cook, covered, on low until meat is tender, 7-8 hours. , Remove roast; cool slightly and shred with two forks. Skim fat from cooking juices. Mix flour and water until smooth; gradually stir into juices. Return beef to the slow cooker. Cook, covered, on high 15-30 minutes or until sauce is thickened. Serve with noodles. If desired, top with minced thyme.

Nutrition Facts : Calories 320 calories, Fat 17g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 395mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.

SLOW COOKER ROAST BEEF IN ITS OWN GRAVY



Slow Cooker Roast Beef in its own Gravy image

This is my go-to recipe for pot roast on a busy weekday. It uses inexpensive cuts of meat, made posh by the slow cooker. After years of tweaking others' recipes, I think I found a good mix of high-quality pot roast while still being very quick and easy.

Provided by Heather Dunn

Categories     Main Dish Recipes     Roast Recipes

Time 8h30m

Yield 9

Number Of Ingredients 7

1 pound baby red potatoes, halved
1 (16 ounce) package baby carrots
1 yellow onion, quartered
1 (10 ounce) can condensed cream of celery soup
1 (1.5 ounce) package beef stew seasoning mix
1 (3 pound) beef chuck roast
1 (1 ounce) envelope onion soup mix (such as Lipton® Beefy Onion)

Steps:

  • Arrange potatoes, carrots, and onion around the edges of a 5- to 6-quart slow cooker.
  • Whisk celery soup and beef stew seasoning mix together in a bowl until smooth and creamy.
  • Heat a saucepan over medium-high heat; cook roast until browned and seared, about 3 minutes per side. Sprinkle onion soup mix over entire roast and place roast in the center of the slow cooker, surrounding it with the vegetable mixture. Spread celery soup mixture over roast.
  • Cook on Low, 8 to 10 hours.
  • Remove roast from the slow cooker and place on cutting board; let rest for 10 minutes.
  • Strain remaining liquid in the slow cooker into a bowl and whisk until smooth, about 1 minute.
  • Slice roast and serve alongside vegetables and gravy.

Nutrition Facts : Calories 331.7 calories, Carbohydrate 20.9 g, Cholesterol 72.3 mg, Fat 18.3 g, Fiber 2.8 g, Protein 19.9 g, SaturatedFat 7 g, Sodium 982.8 mg, Sugar 4 g

POT ROAST WITH GRAVY



Pot Roast with Gravy image

My family loves this tangy, slow-cooked beef roast with gravy. We always hope for leftovers that I turn into a tasty sandwich spread.-Deborah Dailey Vancouver, Washington

Provided by Taste of Home

Categories     Dinner

Time 7h

Yield 10 servings.

Number Of Ingredients 14

1 beef rump roast or bottom round roast (5 pounds)
6 tablespoons balsamic vinegar, divided
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons canola oil
3 garlic cloves, minced
4 bay leaves
1 large onion, thinly sliced
3 teaspoons beef bouillon granules
1/2 cup boiling water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
4 to 5 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Cut roast in half; rub with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through.

Nutrition Facts : Calories 365 calories, Fat 15g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 769mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 45g protein.

SLOW COOKED POT ROAST WITH HORSERADISH & MUSTARD GRAVY



SLOW COOKED POT ROAST WITH HORSERADISH & MUSTARD GRAVY image

Categories     Beef

Yield 6

Number Of Ingredients 18

2 carrots, peeled and cut in half lengthwise
1 medium onion peeled, root left intact and cut into quarters
3 garlic cloves, smashed
3 sprigs fresh thyme
1 bay leaf
3 whole cloves or allspice
1 cup chicken broth
1 cup dry white wine
2 tablespoons tomato paste
1 3-4 pound chuck roast (boneless)
2 tablespoons olive oil
Kosher salt and fresh ground pepper
2 tablespoons brandy
1/2 teaspoon prepared horseradish
1/2 teaspoon grainy mustard
2 tablespoons sour cream
1 tablespoon all purpose flour
2 tablespoons fresh parsley, minced

Steps:

  • Put the carrots, onion, garlic, thyme, bay leaf and cloves or allspice in the bottom of the slow cooker. Whisk together the broth, wine and tomato paste. Pat the roast dry, rub with olive oil and season generously with salt and pepper. Sear the roast until there is a brown crust on both sides. Reduce the heat and put the roast on top of the vegetables in the pot. (If using a crock pot that can be put on a burner, sear the roast, then put the vegetables and broth/wine mixture in to loosen up the browned bits, then set the roast on top of the mixture.) Pour the broth mixture over the roast and cover. Cook on low for 8-10 hours. Transfer the roast to a cutting board and cover with foil. Strain the contents of the crock thru a sieve into a sauce pan. Discard the solids. Bring the liquid to a boil until reduced by half, about 10 minutes. Whisk in the brandy, horseradish and mustard. In a small bowl, mix the flour into the sour cream, stir in a few tablespoons of the sauce and then pour the broth and whisk vigorously. Cook for 5 minutes to blend the flavors. (I found it impossible not to have lumps, so I strained the liquid again..) Slice the roast and pour some of the gravy over it to serve.

SLOW COOKED BEEF ROAST AND VEGETABLES WITH HORSERADISH GRAVY



Slow Cooked Beef Roast and Vegetables With Horseradish Gravy image

Make and share this Slow Cooked Beef Roast and Vegetables With Horseradish Gravy recipe from Food.com.

Provided by carolinafan

Categories     Roast Beef

Time 9h25m

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs boneless beef rump roast or 3 lbs beef tip roast, trimmed of fat
1 garlic clove, slivered
3 tablespoons horseradish cream
1 (7/8 ounce) package brown gravy mix
3 medium carrots, cut in half lengthwise and into 2-inch pieces
8 -10 medium potatoes, cut into pieces
1 celery rib, cut in half lengthwise and into 2-inch pieces
1/2 cup water
1/2 teaspoon salt
1 dash fresh coarse ground black pepper
2 tablespoons cornstarch
3 tablespoons water

Steps:

  • With tip of knife, make cuts in top of beef roast; insert garlic slivers. Spread beef with 1 tablespoon of the horseradish. Sprinkle with 1/2 teaspoon of the gravy mix. Place beef in 3-1/2 to 4-quart slow cooker. Arrange carrots around beef. Top with potatoes and celery.
  • In small bowl, combine 1/2 cup water, remaining gravy mix, salt and pepper; mix until well blended. Pour over vegetables.
  • Cover; cook on Low setting 8 to 9 hours.
  • Just before serving, remove beef and vegetables from slow cooker; place on serving platter and cover to keep warm.
  • In medium saucepan, combine cornstarch, 3 tablespoons water and remaining 2 tablespoons horseradish; blend well.
  • Pour juices from slow cooker into cornstarch mixture; mix well. Bring to a boil over medium-high heat, stirring constantly.
  • Cut beef into slices. Serve beef with vegetables and gravy.

SLOW-COOKER BEEF ROAST AND VEGETABLES WITH HORSERADISH GRAVY



Slow-Cooker Beef Roast and Vegetables with Horseradish Gravy image

Horseradish comes out of the jar and into the recipe for this long-simmering roast, with plenty of potatoes to soak up delicious juices and flavor.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h25m

Yield 6

Number Of Ingredients 12

1 (3-lb.) boneless beef rump or tip roast, trimmed of fat
1 garlic clove, slivered
3 tablespoons creamy horseradish
1 (.87-oz.) pkg. brown gravy mix
3 medium carrots, cut in half lengthwise and into 2-inch pieces
6 to 8 small red potatoes (1 lb.), scrubbed, quartered
1 medium stalk celery, cut in half lengthwise and into 2-inch pieces
1/2 cup water
1/2 teaspoon salt
Dash coarse ground black pepper
2 tablespoons cornstarch
3 tablespoons water

Steps:

  • With tip of knife, make cuts in top of beef roast; insert garlic slivers. Spread beef with 1 tablespoon of the horseradish. Sprinkle with 1/2 teaspoon of the gravy mix. Place beef in 3 1/2 or 4-quart slow cooker. Arrange carrots around beef. Top with potatoes and celery.
  • In small bowl, combine 1/2 cup water, remaining gravy mix, salt and pepper; mix until well blended. Pour over vegetables.
  • Cover; cook on Low setting for 8 to 9 hours.
  • Just before serving, remove beef and vegetables from slow cooker; place on serving platter and cover to keep warm. In medium saucepan, combine cornstarch, 3 tablespoons water and remaining 2 tablespoons horseradish; blend well. Pour juices from slow cooker into cornstarch mixture; mix well. Bring to a boil over medium-high heat, stirring constantly. Cut beef into slices. Serve beef with vegetables and gravy.

Nutrition Facts : Calories 360, Carbohydrate 24 g, Cholesterol 120 mg, Fat 1, Fiber 2 g, Protein 48 g, SaturatedFat 3 g, ServingSize 1/6 or Recipe, Sodium 560 mg, Sugar 3 g

ROAST BEEF WITH HORSERADISH MUSTARD SAUCE



Roast Beef With Horseradish Mustard Sauce image

Make and share this Roast Beef With Horseradish Mustard Sauce recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Asian

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 9

2 tablespoons coriander powder
1 tablespoon cracked black pepper
2 teaspoons kosher salt
5 garlic cloves, crushed
3 lbs sirloin tip steaks, trimmed
nonstick cooking spray
3/4 cup prepared horseradish
1/2 cup mustard, stone-ground
1/4 cup white vinegar

Steps:

  • Preheat oven to 450 degrees.
  • To prepare roast beef, combine first four ingredients; rub over roast. Place roast on a broiler coated with cooking spray. Insert a meat thermometer into the thickest portion of the roast. Bake at 450 for 20 minutes.
  • Reduce over temperature to 300 degrees (do not remove roast from oven); bake an additional 40 minutes of until thermometer reads 140 degrees (medium rare). Place roast on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of roast will increase 5 degrees on standing.) Cut roast against grain into thin slices.
  • To prepare sauce, combine horseradish, mustard, and vinegar. Serve with roast beef.

Nutrition Facts : Calories 297.2, Fat 18, SaturatedFat 7, Cholesterol 102.2, Sodium 619, Carbohydrate 3.9, Fiber 1.2, Sugar 1.6, Protein 28.7

SLOW COOKER PERFECT POT ROAST RECIPE (AND HOMEMADE GRAVY)



Slow Cooker Perfect Pot Roast Recipe (and Homemade Gravy) image

Juicy and delicious this Slow Cooker Perfect Pot Roast Recipe and Homemade Gravy is full of flavor and tastes amazing! True Perfection!

Provided by Camille Beckstrand

Categories     Main Course

Time 8h25m

Number Of Ingredients 18

4 pound beef pot roast (3-4 pounds, (I prefer a chuck roast or rump roast, but any kind will work))
3 Tablespoons olive oil (divided)
1 teaspoon salt ((more to taste - be generous))
½ teaspoon black pepper ((more to taste - be generous))
½ teaspoon garlic salt ((more or less to taste))
1 onion (roughly chopped into large pieces)
1 pound baby carrots
3 celery stalks (roughly chopped into large pieces)
3 garlic cloves (minced)
2 cups beef broth
3 Tablespoons Worcestershire sauce
2 Tablespoons balsamic vinegar
1 Tablespoon soy sauce
1 teaspoon dried thyme ((more or less to taste))
1 teaspoon dried rosemary leaves ((more or less to taste))
4 cups drippings from slow cooker ((liquid) from the slow cooker after roast is done cooking)
4 Tablespoons butter
3 Tablespoons flour

Steps:

  • Place a large skillet on stove top and heat over medium high heat (perferably a non-stick skillet).
  • Add 2 Tablespoons of olive oil.
  • Generously sprinkle salt, pepper, and garlic salt on all sides of the pot roast.
  • Place roast in hot oil on a skillet and let it sear on that side for 2 minutes. Flip the roast over and sear the other side for 2 minutes.
  • Depending on the shape of your pot roast, you can sear the other sides if you choose.
  • Spray the slow cooker with non-stick cooking spray and place your seared pot roast in the slow cooker.
  • Add the remaining tablespoon of olive oil to the hot skillet. Add onion, carrots, and celery to the skillet and season with more salt and pepper, if desired. Using a spatula, scrape the "brown bits" (aka the burnt bits) off the bottom of the skillet as you cook the vegetables (these bits add so much flavor!).
  • Cook for about 3 minutes or until the vegetables start to soften.
  • Add garlic to the skillet and cook for 1 minute more.
  • Add the vegetables to the slow cooker, spreading the vegetables all around the roast.
  • Pour in the beef broth, being sure not to pour it directly on the roast or vegetables because you just cooked them in delicious flavors. Try to pour the beef broth on the sides as much as possible.
  • Pour the Worcestershire sauce, balsamic vinegar, and soy sauce directly on the roast. Sprinkle thyme and rosemary evenly around the meat and vegetables.
  • Place the lid on top of the slow cooker and set timer for 8-10 hours on low heat (it will vary based on your slow cooker - mine is done in 8 hours, but some will take longer) or 4-5 hours on high heat (I highly recommend cooking this roast on low - I have never had it turn out as well when I have cooked it on high. Also, you want your house to smell good alllllll day long).
  • Remove roast from slow cooker and slice into pieces (it should pretty much fall apart by this point).
  • Serve with mashed potatoes and the cooked carrots on the side.

Nutrition Facts : Calories 472 kcal, Carbohydrate 11 g, Protein 53 g, Fat 23 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 162 mg, Sodium 1559 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 11 g, ServingSize 1 serving

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SLOW COOKER POT ROAST WITH GRAVY - KITCHEN BASICS
INSTRUCTIONS. 1 Place roast and vegetables in slow cooker.; 2 Mix stock, vinegar, Worcestershire sauce, spices and salt in small bowl. Pour over meat and vegetables in slow cooker. Cover. Cook 4 hours on HIGH or 8 hours on LOW. 3 Remove roast and vegetables to serving platter. Keep warm. 4 Whisk water and cornstarch in small bowl until well blended. Stir …
From mccormick.com


SLOW COOKER HORSERADISH POT ROAST - JMUO.COM
My first test of this recipe was with just a roast and a touch of horseradish. This round included a whole 4 ounce jar of horseradish, Worcestershire sauce, whole mushrooms and sliced onions. I think recipes get better the more I make them, I start with my base recipe and keep adding things to make the recipe even greater. It’s like adding a bit more love each time.
From jmuo.com


SLOW COOKER POT ROAST WITH GRAVY
2019-01-07 Instructions. Season roast with herb and garlic seasoning. Heat olive oil and butter over medium high heat in skillet or multi cooker. Brown roast on both sides and transfer to slow cooker along with onion, garlic, carrots and potatoes. Make a slurry of cornstarch by whisking until smooth with ¼ cup water.
From slowcookergourmet.net


PERFECT POT ROAST AND GRAVY RECIPE | MEL'S KITCHEN CAFE
2021-08-23 Heat the olive oil in a large skillet over medium-high heat until hot and rippling. Add the roast, and brown on all sides, about 1-2 minutes per side. Place the onions in the bottom of a 7-or 8-quart slow cooker, toss the smashed garlic on top, and transfer the roast to sit on top of the onions and garlic.
From melskitchencafe.com


SLOW-COOKED POT ROAST WITH MUSTARD & HORSERADISH GRAVY
A slow cooker makes this aromatic pot roast largely hands-off, but if you don't have one, just follow the modifications at the end of the recipe. Serve over egg noodles or mashed potatoes, along with roasted root vegetables or sautéed greens., what you …
From craftlog.com


MAMA'S SLOW ROASTED POT ROAST - TENDER, EASY, DELICIOUS!
2019-07-08 Remove from heat. Add chunked potatoes and carrots (or any root vegetables you want) to the roasting pan. Create a well for the roast to sit in, so the vegetables are under and surrounding the roast. Put the roast on top of vegetables in a roaster pan. Add non-root vegetables around the roast.
From amodernhomestead.com


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