Horseradish Pot Roast
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
Ingredients
- 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
Reviews
Total fail for me. I followed instructions to a T. I at least ate my serving. My husband ate half of his. Threw the rest in the trash. Not much horseradish flavor at all. And we love horseradish! Tried to add a little more horseradish to what I had on my plate and that didnt help. Sorry. Wont be fixing this again.
I doubled the pepper and tripled the garlic. We loved it.
Made this for supper last night and it was delicious! I made as directed except I didn't add the sugar. I used creamy horseradish sauce. The horseradish sauce gave it a nice zesty taste but was not overpowering.