Ingredients:
3 lb chuck post
3 lbs quartered russet potatoes or baby potatoes
2 lbs quartered peeled carrots
1 tsp onion powder (or 1 sliced onion)
3 teaspoons minced garlic (optional)
½ cup prepared horseradish (do not use the sauce version)
4 cups beef stock
Oil
For the gravy:
2 tbsp flour
2 tbsp butter
2 cups slow cooker cooking liquid
Directions:
- Heat the searing oil in a pan over medium-high heat. Season the chuck roast with salt and pepper. Sear the meat on all sides until browned.
- Place the potatoes and carrots in the slow cooker. Season.
- Add the seared chuck roast on top of the vegetables. If using onion powder, sprinkle it over the roast. Alternatively, add sliced onions and minced garlic.
- Spread the prepared horseradish over the top of the roast.
- Pour the beef stock into the slow cooker but around the meat, so horseradish isn’t disturbed.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and easily shreddable.
For the gravy: - Once the pot roast is done, remove the meat and vegetables from the slow cooker and set aside.
- In a saucepan, melt the butter over medium heat. Stir in the flour to make a roux.
- Slowly add 2 cups of the cooking liquid from the slow cooker (make sure this is strained from slow cooker) to the roux while whisking continuously.
- Cook the gravy until it thickens to your desired consistency.
- Serve the pot roast with the vegetables and drizzle the gravy on top.
Enjoy!