There wasn’t a single bite left of this dish by the end of dinner


3 lb chuck roast

3 lbs russet potatoes (quartered) or baby potatoes

2 lbs carrots (quartered and peeled)

1 tsp onion powder or 1 sliced onion

3 tsp minced garlic (optional)

½ cup prepared horseradish (not the sauce version)

4 cups beef stock

Oil for searing

For the Gravy:

2 tbsp flour

2 tbsp butter

2 cups cooking liquid from the slow cooker


Heat oil in a pan over medium-high. Season the chuck roast with salt and pepper, then sear all sides until browned.

Place potatoes and carrots in the slow cooker. Season.

Lay the seared chuck roast over the vegetables. Sprinkle with onion powder or add sliced onions and garlic.

Spread the horseradish atop the roast.

Gently pour in the beef stock around the roast.

Cook on low for 8-10 hours or high for 4-6 hours, until the meat is tender.

For the Gravy:

Remove the roast and vegetables from the slow cooker.

In a saucepan, melt butter, stir in flour to form a roux.

Gradually whisk in 2 cups of strained cooking liquid from the slow cooker.

Cook until the gravy reaches your desired thickness.

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