This classic Pot Roast with Horseradish Sauce is the ultimate comfort food for cold evenings or family gatherings. The beef chuck cross rib is slow-braised in a savory blend of tomato juice, dry sherry, and aromatic onions, resulting in meat that is incredibly tender and flavorful. The star of the show is the zesty horseradish sauce, which cuts through the richness of the beef with its bright, pungent kick. It’s a hearty, satisfying meal that feels luxurious yet is surprisingly easy to prepare. Perfect served over mashed potatoes or egg noodles to soak up every drop of the delicious sauce. This dish brings a touch of old-fashioned elegance to your dinner table without requiring hours of active cooking time.
Pot Roast With Horseradish Sauce
Description
This classic Pot Roast with Horseradish Sauce is the ultimate comfort food for cold evenings or family gatherings. The beef chuck cross rib is slow-braised in a savory blend of tomato juice, dry sherry, and aromatic onions, resulting in meat that is incredibly tender and flavorful. The star of the show is the zesty horseradish sauce, which cuts through the richness of the beef with its bright, pungent kick. It&# 226;ÂÂs a hearty, satisfying meal that feels luxurious yet is surprisingly easy to prepare. Perfect served over mashed potatoes or egg noodles to soak up every drop of the delicious sauce. This dish brings a touch of old-fashioned elegance to your dinner table without requiring hours of active cooking time.Ingredients
Directions
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Preheat your oven to 325ðF (165ðC).
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Pat the beef chuck dry and season generously with salt and pepper.
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In a large Dutch oven or heavy-bottomed pot with a tight-fitting lid, heat a small amount of fat or oil over medium-high heat.
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Brown the beef on all sides until a deep golden crust forms, about 3-4 minutes per side.
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Remove the meat from the pot and set it aside on a plate.
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Pour off excess fat from the pot, leaving about 1-2 tablespoons of drippings for flavor.
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Add the chopped onions to the pot and cook over medium heat until softened and translucent, stirring frequently.
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Stir in the tomato juice, prepared horseradish, and dry sherry wine, scraping up any browned bits from the bottom of the pot.
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Return the beef to the pot, nestling it into the liquid.
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Cover the pot tightly and transfer it to the preheated oven.
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Roast for 2 1/2 to 3 hours, turning the meat once halfway through cooking and basting with the sauce.
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Remove the pot from the oven when the meat is fork-tender.
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Transfer the beef to a cutting board and tent with foil to keep warm.
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Skim excess fat from the surface of the sauce in the pot.
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Place the pot on the stovetop over medium heat and bring the sauce to a simmer.
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Mix 2 tablespoons of flour with 1/3 cup of cold water to make a slurry.
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Slowly whisk the flour mixture into the simmering sauce.
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Continue to cook and stir constantly for about 3 minutes, or until the sauce has thickened to your desired consistency.
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Taste the sauce and adjust seasoning with additional salt and pepper if needed.
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Slice the beef against the grain and serve with the hot horseradish sauce poured over the top.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1135.0kcal
- % Daily Value *
- Total Fat 68.1g105%
- Saturated Fat 27.2g136%
- Cholesterol 354.1mg119%
- Sodium 326.9mg14%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 118.0g236%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If the sauce is too thin and you prefer not to use a flour slurry, simply simmer the sauce uncovered for a few minutes before serving to reduce and thicken naturally.
Serve this pot roast with mashed potatoes, egg noodles, or creamy polenta to soak up the delicious horseradish sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to prevent the beef from drying out.
