Ingredients:
- 3-pound chuck roast
- 3.25 pounds russet potatoes, quartered, or baby potatoes
- 2 pounds carrots, peeled and quartered
- 1 teaspoon onion powder (or 1 sliced onion)
- Optional: 3 tablespoons minced garlic
- 1 1/2 cups prepared horseradish (not the sauce kind)
- 4 cups beef broth
- Oil
- Salt and pepper to taste
For the Gravy:
- 2 tablespoons flour
- 3/4 cup butter
- 2 cups cooking liquid from the slow cooker
Instructions:
- Heat oil in a skillet over medium-high heat for searing. Season the chuck roast with salt and pepper. Sear the meat on both sides until browned.
- Place carrots and potatoes in the slow cooker.
- Add the seared chuck roast on top of the vegetables. Sprinkle with onion powder (or add sliced onions and minced garlic if using).
- Spread the prepared horseradish over the roast.
- Pour beef broth around the meat in the slow cooker, avoiding disturbing the horseradish.
- Cover and cook on low heat for 8 to 10 hours or on moderate heat for 4 to 6 hours, until the meat is very tender and easily shredded.
For the Gravy:
- Once the pot roast is cooked, remove it and the vegetables from the slow cooker and set aside.
- Heat a pan over medium heat and melt the butter.
- Whisk in the flour to create a roux.
- Gradually pour 2 cups of the strained cooking liquid from the slow cooker into the roux while whisking continuously.
- Reduce heat and simmer the gravy for 4 minutes or until thickened to your liking.
- Serve the pot roast alongside the vegetables and drizzle with the prepared gravy. Enjoy your delicious meal!