\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nThis horseradish pot roast is pure comfort food<\/strong> with a flavorful twist. The beef cooks low and slow until fork-tender, soaking up a rich, savory sauce with just enough horseradish<\/strong> to add depth without being overwhelming.<\/p>\n<\/figure>\n\nWhy This Recipe Is a Keeper<\/h2>\n\nHorseradish:<\/strong> I don\u2019t love horseradish, but the flavor it gives this roast is incredible! Whether you love it or hate it, this recipe tastes amazing!<\/li>\nWell-balanced flavor:\u00a0<\/strong>The sauce is rich and savory, thanks to the garlic, Worcestershire, and thyme, making every bite taste amazing.<\/li>\nPerfect with all the cozy sides:<\/strong>\u00a0Serve it with mashed potatoes<\/a>, buttered noodles<\/a>, or roasted vegetables<\/a> and 1-hour rolls<\/a> to soak up every last bit of that delicious sauce.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nIngredients for Horseradish Pot Roast<\/h3>\n<\/figure>\n\nBeef Options:<\/strong>\u00a0While chuck roast works best, you can also use bottom round or eye of round.<\/li>\nAdd Potatoes:<\/strong>\u00a0For a heartier meal, toss in 1\u20132 lbs of baby potatoes (requires a 7\u20138 quart slow cooker).<\/li>\nExtra Veggies:<\/strong>\u00a0Carrots, celery, or mushrooms can be added, stick to about 1 cup each (up to 3 cups total). If adding, pour in \u00bc\u2013\u00bd cup extra beef broth<\/a> to keep the sauce flavorful.<\/li>\nSeason to Taste:<\/strong>\u00a0After whisking in the sour cream, taste the sauce and adjust with more salt and pepper if needed.<\/li>\nSwap the Liquid:<\/strong>\u00a0Replace some or all of the beef broth with red wine or beer to change the flavor.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Horseradish Pot Roast<\/h2>\nThis pot roast recipe is easy to make and full of flavor, with just the right hint of horseradish that mellows as it cooks. For a little extra kick, stir 1\u20132 teaspoons of horseradish into the sour cream when finishing the sauce. Serve it over mashed potatoes<\/a> or rice<\/a>, or turn it into a cozy French Dip<\/a> style sandwich<\/p>\n\nSear:<\/strong> Pat the roast\u00a0completely dry with paper towels and season all sides with\u00a0salt\u00a0and\u00a0pepper. Heat a large skillet over medium-high heat. Sear the roast on all sides until a brown crust forms, about 3 minutes per side.<\/li>\nAdd Onion:<\/strong> Place the roast in the bottom of a large slow cooker<\/a>, then add\u00a0the onion\u00a0over the top.<\/li>\nStart the Sauce:<\/strong> Once the roast is removed from the skillet, reduce the heat to medium and add\u00a0the beef broth. Use a wooden spoon<\/a> to gently scrape up all the browned bits from the bottom of the skillet, then turn off the heat.<\/li>\nCombine:<\/strong> Add\u00a0the tomato paste,\u00a0horseradish,\u00a0garlic, and\u00a0Worcestershire, and stir until combined. Pour over the roast.<\/li>\nSlow Cook:<\/strong> Add\u00a0the thyme\u00a0to the slow cooker. Cover and cook on LOW for 9-10 hours, or on HIGH for 6-8 hours.<\/li>\nAdd Slurry:<\/strong> In the final 45-60 minutes of cooking, skim off any fat, then whisk\u00a0the cornstarch<\/a>\u00a0and cold water\u00a0in a small bowl to make a slurry. Add it to the slow cooker.<\/li>\nServe:<\/strong> Once the roast is tender and the sauce has thickened, discard the thyme. Remove the meat, cover with foil, and whisk some sauce into the sour cream until smooth, then stir it back into the slow cooker. Shred or slice the horseradish pot roast as desired and serve.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Recipe Tips<\/h2>\n\nDry Brine:<\/strong>\u00a0After drying and seasoning the beef, refrigerate uncovered overnight (or up to 3 days). This enhances flavor and helps the beef sear beautifully.<\/li>\nDeglaze!<\/strong>\u00a0Don\u2019t skip the deglazing step after searing. The browned bits (fond) add an incredible caramelized flavor to your sauce.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nAlternative Cooking Methods<\/h3>\n\nStove Top<\/strong>\n\nDutch Oven:<\/strong> Use a large, heavy-bottomed pot or dutch oven. <\/li>\nCook:<\/strong> Cover and simmer over medium-low heat for 3-4 hours, until the roast is tender.<\/li>\n<\/ol>\n<\/li>\nOven<\/strong>\n\nPrep: <\/strong>Preheat the oven to 275\u00baF. <\/li>\nBrown:<\/strong> Sear the roast in a large, oven-safe Dutch oven and prepare as directed. <\/li>\nCook: <\/strong>Cover and bake for 5-6 hours, until the roast is tender.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPat a 3-4 pound boneless beef chuck roast<\/span> completely dry with paper towels and season all sides with 1 \u00bd teaspoons salt<\/span> and \u00bd teaspoon ground black pepper<\/span>. Heat a large skillet over medium-high heat, then sear the roast on all sides until a brown crust forms, about 3 minutes per side. <\/span><\/p>\n<\/li>\n\nPlace the roast in the bottom of a large slow cooker, then add 1 chopped yellow onion<\/span> over the top. <\/span><\/p>\n<\/li>\n\nOnce the roast is removed from the skillet, reduce the heat to medium and add 1 cup beef broth<\/span>. Use a wooden spoon to gently scrape up all the browned bits from the bottom of the skillet, then turn off the heat. Add 3 tablespoons tomato paste<\/span>, \u2153 cup prepared horseradish<\/span>, 2 tablespoons minced garlic<\/span>, and 1 tablespoon Worcestershire sauce<\/span>, and stir until combined. Pour over the roast.<\/span><\/p>\n<\/li>\n\nAdd 3 sprigs fresh thyme<\/span> to the slow cooker, then cover and cook on LOW for 9-10 hours, or on HIGH for 6-8 hours. <\/span><\/p>\n<\/li>\n\nAt the last 45-60 minutes of cooking, skim off any fat before whisking together 3 tablespoons cornstarch<\/span> and 3 tablespoons cold water<\/span> in a small bowl to make a slurry, then add it to the slow cooker.<\/span><\/p>\n<\/li>\n\nOnce the roast is tender and the sauce has thickened, discard the thyme sprigs. Remove the meat to a plate and cover with aluminum foil. <\/span><\/p>\n<\/li>\n\nWhisk a little of the roast liquid into a small bowl with \u00bc cup sour cream<\/span> until the sour cream is runny and warm, then add it to the slow cooker. <\/span><\/p>\n<\/li>\n\nShred or slice the roast if desired, then add it back to the slow cooker and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container in the fridge up to 5 days.<\/li>\nReheating:<\/strong> Microwave in 60 second bursts until 165\u00b0F, or bake covered at 350\u00b0F for about 30 minutes until 165\u00b0F.<\/li>\nFreezer:<\/strong> Best if thawed in the fridge 1 to 2 days before cooking. Cook from the bag (skip sear) or thaw, pat dry, and sear first.<\/li>\nMake ahead:<\/strong> Assemble in the slow cooker insert and refrigerate up to 24 hours. Cook as directed, adding 1 to 1.5 hours if starting cold.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>354<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>8<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>9<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>806<\/span>mg<\/span><\/span>Potassium: <\/span>725<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>179<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>57<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
This horseradish pot roast is pure comfort food<\/strong> with a flavorful twist. The beef cooks low and slow until fork-tender, soaking up a rich, savory sauce with just enough horseradish<\/strong> to add depth without being overwhelming.<\/p>\n<\/figure>\n\nWhy This Recipe Is a Keeper<\/h2>\n\nHorseradish:<\/strong> I don\u2019t love horseradish, but the flavor it gives this roast is incredible! Whether you love it or hate it, this recipe tastes amazing!<\/li>\nWell-balanced flavor:\u00a0<\/strong>The sauce is rich and savory, thanks to the garlic, Worcestershire, and thyme, making every bite taste amazing.<\/li>\nPerfect with all the cozy sides:<\/strong>\u00a0Serve it with mashed potatoes<\/a>, buttered noodles<\/a>, or roasted vegetables<\/a> and 1-hour rolls<\/a> to soak up every last bit of that delicious sauce.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nIngredients for Horseradish Pot Roast<\/h3>\n<\/figure>\n\nBeef Options:<\/strong>\u00a0While chuck roast works best, you can also use bottom round or eye of round.<\/li>\nAdd Potatoes:<\/strong>\u00a0For a heartier meal, toss in 1\u20132 lbs of baby potatoes (requires a 7\u20138 quart slow cooker).<\/li>\nExtra Veggies:<\/strong>\u00a0Carrots, celery, or mushrooms can be added, stick to about 1 cup each (up to 3 cups total). If adding, pour in \u00bc\u2013\u00bd cup extra beef broth<\/a> to keep the sauce flavorful.<\/li>\nSeason to Taste:<\/strong>\u00a0After whisking in the sour cream, taste the sauce and adjust with more salt and pepper if needed.<\/li>\nSwap the Liquid:<\/strong>\u00a0Replace some or all of the beef broth with red wine or beer to change the flavor.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Horseradish Pot Roast<\/h2>\nThis pot roast recipe is easy to make and full of flavor, with just the right hint of horseradish that mellows as it cooks. For a little extra kick, stir 1\u20132 teaspoons of horseradish into the sour cream when finishing the sauce. Serve it over mashed potatoes<\/a> or rice<\/a>, or turn it into a cozy French Dip<\/a> style sandwich<\/p>\n\nSear:<\/strong> Pat the roast\u00a0completely dry with paper towels and season all sides with\u00a0salt\u00a0and\u00a0pepper. Heat a large skillet over medium-high heat. Sear the roast on all sides until a brown crust forms, about 3 minutes per side.<\/li>\nAdd Onion:<\/strong> Place the roast in the bottom of a large slow cooker<\/a>, then add\u00a0the onion\u00a0over the top.<\/li>\nStart the Sauce:<\/strong> Once the roast is removed from the skillet, reduce the heat to medium and add\u00a0the beef broth. Use a wooden spoon<\/a> to gently scrape up all the browned bits from the bottom of the skillet, then turn off the heat.<\/li>\nCombine:<\/strong> Add\u00a0the tomato paste,\u00a0horseradish,\u00a0garlic, and\u00a0Worcestershire, and stir until combined. Pour over the roast.<\/li>\nSlow Cook:<\/strong> Add\u00a0the thyme\u00a0to the slow cooker. Cover and cook on LOW for 9-10 hours, or on HIGH for 6-8 hours.<\/li>\nAdd Slurry:<\/strong> In the final 45-60 minutes of cooking, skim off any fat, then whisk\u00a0the cornstarch<\/a>\u00a0and cold water\u00a0in a small bowl to make a slurry. Add it to the slow cooker.<\/li>\nServe:<\/strong> Once the roast is tender and the sauce has thickened, discard the thyme. Remove the meat, cover with foil, and whisk some sauce into the sour cream until smooth, then stir it back into the slow cooker. Shred or slice the horseradish pot roast as desired and serve.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Recipe Tips<\/h2>\n\nDry Brine:<\/strong>\u00a0After drying and seasoning the beef, refrigerate uncovered overnight (or up to 3 days). This enhances flavor and helps the beef sear beautifully.<\/li>\nDeglaze!<\/strong>\u00a0Don\u2019t skip the deglazing step after searing. The browned bits (fond) add an incredible caramelized flavor to your sauce.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nAlternative Cooking Methods<\/h3>\n\nStove Top<\/strong>\n\nDutch Oven:<\/strong> Use a large, heavy-bottomed pot or dutch oven. <\/li>\nCook:<\/strong> Cover and simmer over medium-low heat for 3-4 hours, until the roast is tender.<\/li>\n<\/ol>\n<\/li>\nOven<\/strong>\n\nPrep: <\/strong>Preheat the oven to 275\u00baF. <\/li>\nBrown:<\/strong> Sear the roast in a large, oven-safe Dutch oven and prepare as directed. <\/li>\nCook: <\/strong>Cover and bake for 5-6 hours, until the roast is tender.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPat a 3-4 pound boneless beef chuck roast<\/span> completely dry with paper towels and season all sides with 1 \u00bd teaspoons salt<\/span> and \u00bd teaspoon ground black pepper<\/span>. Heat a large skillet over medium-high heat, then sear the roast on all sides until a brown crust forms, about 3 minutes per side. <\/span><\/p>\n<\/li>\n\nPlace the roast in the bottom of a large slow cooker, then add 1 chopped yellow onion<\/span> over the top. <\/span><\/p>\n<\/li>\n\nOnce the roast is removed from the skillet, reduce the heat to medium and add 1 cup beef broth<\/span>. Use a wooden spoon to gently scrape up all the browned bits from the bottom of the skillet, then turn off the heat. Add 3 tablespoons tomato paste<\/span>, \u2153 cup prepared horseradish<\/span>, 2 tablespoons minced garlic<\/span>, and 1 tablespoon Worcestershire sauce<\/span>, and stir until combined. Pour over the roast.<\/span><\/p>\n<\/li>\n\nAdd 3 sprigs fresh thyme<\/span> to the slow cooker, then cover and cook on LOW for 9-10 hours, or on HIGH for 6-8 hours. <\/span><\/p>\n<\/li>\n\nAt the last 45-60 minutes of cooking, skim off any fat before whisking together 3 tablespoons cornstarch<\/span> and 3 tablespoons cold water<\/span> in a small bowl to make a slurry, then add it to the slow cooker.<\/span><\/p>\n<\/li>\n\nOnce the roast is tender and the sauce has thickened, discard the thyme sprigs. Remove the meat to a plate and cover with aluminum foil. <\/span><\/p>\n<\/li>\n\nWhisk a little of the roast liquid into a small bowl with \u00bc cup sour cream<\/span> until the sour cream is runny and warm, then add it to the slow cooker. <\/span><\/p>\n<\/li>\n\nShred or slice the roast if desired, then add it back to the slow cooker and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container in the fridge up to 5 days.<\/li>\nReheating:<\/strong> Microwave in 60 second bursts until 165\u00b0F, or bake covered at 350\u00b0F for about 30 minutes until 165\u00b0F.<\/li>\nFreezer:<\/strong> Best if thawed in the fridge 1 to 2 days before cooking. Cook from the bag (skip sear) or thaw, pat dry, and sear first.<\/li>\nMake ahead:<\/strong> Assemble in the slow cooker insert and refrigerate up to 24 hours. Cook as directed, adding 1 to 1.5 hours if starting cold.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>354<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>8<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>9<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>806<\/span>mg<\/span><\/span>Potassium: <\/span>725<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>179<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>57<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
This pot roast recipe is easy to make and full of flavor, with just the right hint of horseradish that mellows as it cooks. For a little extra kick, stir 1\u20132 teaspoons of horseradish into the sour cream when finishing the sauce. Serve it over mashed potatoes<\/a> or rice<\/a>, or turn it into a cozy French Dip<\/a> style sandwich<\/p>\n\nSear:<\/strong> Pat the roast\u00a0completely dry with paper towels and season all sides with\u00a0salt\u00a0and\u00a0pepper. Heat a large skillet over medium-high heat. Sear the roast on all sides until a brown crust forms, about 3 minutes per side.<\/li>\nAdd Onion:<\/strong> Place the roast in the bottom of a large slow cooker<\/a>, then add\u00a0the onion\u00a0over the top.<\/li>\nStart the Sauce:<\/strong> Once the roast is removed from the skillet, reduce the heat to medium and add\u00a0the beef broth. Use a wooden spoon<\/a> to gently scrape up all the browned bits from the bottom of the skillet, then turn off the heat.<\/li>\nCombine:<\/strong> Add\u00a0the tomato paste,\u00a0horseradish,\u00a0garlic, and\u00a0Worcestershire, and stir until combined. Pour over the roast.<\/li>\nSlow Cook:<\/strong> Add\u00a0the thyme\u00a0to the slow cooker. Cover and cook on LOW for 9-10 hours, or on HIGH for 6-8 hours.<\/li>\nAdd Slurry:<\/strong> In the final 45-60 minutes of cooking, skim off any fat, then whisk\u00a0the cornstarch<\/a>\u00a0and cold water\u00a0in a small bowl to make a slurry. Add it to the slow cooker.<\/li>\nServe:<\/strong> Once the roast is tender and the sauce has thickened, discard the thyme. Remove the meat, cover with foil, and whisk some sauce into the sour cream until smooth, then stir it back into the slow cooker. Shred or slice the horseradish pot roast as desired and serve.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Recipe Tips<\/h2>\n\nDry Brine:<\/strong>\u00a0After drying and seasoning the beef, refrigerate uncovered overnight (or up to 3 days). This enhances flavor and helps the beef sear beautifully.<\/li>\nDeglaze!<\/strong>\u00a0Don\u2019t skip the deglazing step after searing. The browned bits (fond) add an incredible caramelized flavor to your sauce.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nAlternative Cooking Methods<\/h3>\n\nStove Top<\/strong>\n\nDutch Oven:<\/strong> Use a large, heavy-bottomed pot or dutch oven. <\/li>\nCook:<\/strong> Cover and simmer over medium-low heat for 3-4 hours, until the roast is tender.<\/li>\n<\/ol>\n<\/li>\nOven<\/strong>\n\nPrep: <\/strong>Preheat the oven to 275\u00baF. <\/li>\nBrown:<\/strong> Sear the roast in a large, oven-safe Dutch oven and prepare as directed. <\/li>\nCook: <\/strong>Cover and bake for 5-6 hours, until the roast is tender.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPat a 3-4 pound boneless beef chuck roast<\/span> completely dry with paper towels and season all sides with 1 \u00bd teaspoons salt<\/span> and \u00bd teaspoon ground black pepper<\/span>. Heat a large skillet over medium-high heat, then sear the roast on all sides until a brown crust forms, about 3 minutes per side. <\/span><\/p>\n<\/li>\n\nPlace the roast in the bottom of a large slow cooker, then add 1 chopped yellow onion<\/span> over the top. <\/span><\/p>\n<\/li>\n\nOnce the roast is removed from the skillet, reduce the heat to medium and add 1 cup beef broth<\/span>. Use a wooden spoon to gently scrape up all the browned bits from the bottom of the skillet, then turn off the heat. Add 3 tablespoons tomato paste<\/span>, \u2153 cup prepared horseradish<\/span>, 2 tablespoons minced garlic<\/span>, and 1 tablespoon Worcestershire sauce<\/span>, and stir until combined. Pour over the roast.<\/span><\/p>\n<\/li>\n\nAdd 3 sprigs fresh thyme<\/span> to the slow cooker, then cover and cook on LOW for 9-10 hours, or on HIGH for 6-8 hours. <\/span><\/p>\n<\/li>\n\nAt the last 45-60 minutes of cooking, skim off any fat before whisking together 3 tablespoons cornstarch<\/span> and 3 tablespoons cold water<\/span> in a small bowl to make a slurry, then add it to the slow cooker.<\/span><\/p>\n<\/li>\n\nOnce the roast is tender and the sauce has thickened, discard the thyme sprigs. Remove the meat to a plate and cover with aluminum foil. <\/span><\/p>\n<\/li>\n\nWhisk a little of the roast liquid into a small bowl with \u00bc cup sour cream<\/span> until the sour cream is runny and warm, then add it to the slow cooker. <\/span><\/p>\n<\/li>\n\nShred or slice the roast if desired, then add it back to the slow cooker and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container in the fridge up to 5 days.<\/li>\nReheating:<\/strong> Microwave in 60 second bursts until 165\u00b0F, or bake covered at 350\u00b0F for about 30 minutes until 165\u00b0F.<\/li>\nFreezer:<\/strong> Best if thawed in the fridge 1 to 2 days before cooking. Cook from the bag (skip sear) or thaw, pat dry, and sear first.<\/li>\nMake ahead:<\/strong> Assemble in the slow cooker insert and refrigerate up to 24 hours. Cook as directed, adding 1 to 1.5 hours if starting cold.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>354<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>8<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>9<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>806<\/span>mg<\/span><\/span>Potassium: <\/span>725<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>179<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>57<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPat a 3-4 pound boneless beef chuck roast<\/span> completely dry with paper towels and season all sides with 1 \u00bd teaspoons salt<\/span> and \u00bd teaspoon ground black pepper<\/span>. Heat a large skillet over medium-high heat, then sear the roast on all sides until a brown crust forms, about 3 minutes per side. <\/span><\/p>\n<\/li>\n\nPlace the roast in the bottom of a large slow cooker, then add 1 chopped yellow onion<\/span> over the top. <\/span><\/p>\n<\/li>\n\nOnce the roast is removed from the skillet, reduce the heat to medium and add 1 cup beef broth<\/span>. Use a wooden spoon to gently scrape up all the browned bits from the bottom of the skillet, then turn off the heat. Add 3 tablespoons tomato paste<\/span>, \u2153 cup prepared horseradish<\/span>, 2 tablespoons minced garlic<\/span>, and 1 tablespoon Worcestershire sauce<\/span>, and stir until combined. Pour over the roast.<\/span><\/p>\n<\/li>\n\nAdd 3 sprigs fresh thyme<\/span> to the slow cooker, then cover and cook on LOW for 9-10 hours, or on HIGH for 6-8 hours. <\/span><\/p>\n<\/li>\n\nAt the last 45-60 minutes of cooking, skim off any fat before whisking together 3 tablespoons cornstarch<\/span> and 3 tablespoons cold water<\/span> in a small bowl to make a slurry, then add it to the slow cooker.<\/span><\/p>\n<\/li>\n\nOnce the roast is tender and the sauce has thickened, discard the thyme sprigs. Remove the meat to a plate and cover with aluminum foil. <\/span><\/p>\n<\/li>\n\nWhisk a little of the roast liquid into a small bowl with \u00bc cup sour cream<\/span> until the sour cream is runny and warm, then add it to the slow cooker. <\/span><\/p>\n<\/li>\n\nShred or slice the roast if desired, then add it back to the slow cooker and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container in the fridge up to 5 days.<\/li>\nReheating:<\/strong> Microwave in 60 second bursts until 165\u00b0F, or bake covered at 350\u00b0F for about 30 minutes until 165\u00b0F.<\/li>\nFreezer:<\/strong> Best if thawed in the fridge 1 to 2 days before cooking. Cook from the bag (skip sear) or thaw, pat dry, and sear first.<\/li>\nMake ahead:<\/strong> Assemble in the slow cooker insert and refrigerate up to 24 hours. Cook as directed, adding 1 to 1.5 hours if starting cold.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>354<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>8<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>9<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>806<\/span>mg<\/span><\/span>Potassium: <\/span>725<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>179<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>57<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPat a 3-4 pound boneless beef chuck roast<\/span> completely dry with paper towels and season all sides with 1 \u00bd teaspoons salt<\/span> and \u00bd teaspoon ground black pepper<\/span>. Heat a large skillet over medium-high heat, then sear the roast on all sides until a brown crust forms, about 3 minutes per side. <\/span><\/p>\n<\/li>\n\nPlace the roast in the bottom of a large slow cooker, then add 1 chopped yellow onion<\/span> over the top. <\/span><\/p>\n<\/li>\n\nOnce the roast is removed from the skillet, reduce the heat to medium and add 1 cup beef broth<\/span>. Use a wooden spoon to gently scrape up all the browned bits from the bottom of the skillet, then turn off the heat. Add 3 tablespoons tomato paste<\/span>, \u2153 cup prepared horseradish<\/span>, 2 tablespoons minced garlic<\/span>, and 1 tablespoon Worcestershire sauce<\/span>, and stir until combined. Pour over the roast.<\/span><\/p>\n<\/li>\n\nAdd 3 sprigs fresh thyme<\/span> to the slow cooker, then cover and cook on LOW for 9-10 hours, or on HIGH for 6-8 hours. <\/span><\/p>\n<\/li>\n\nAt the last 45-60 minutes of cooking, skim off any fat before whisking together 3 tablespoons cornstarch<\/span> and 3 tablespoons cold water<\/span> in a small bowl to make a slurry, then add it to the slow cooker.<\/span><\/p>\n<\/li>\n\nOnce the roast is tender and the sauce has thickened, discard the thyme sprigs. Remove the meat to a plate and cover with aluminum foil. <\/span><\/p>\n<\/li>\n\nWhisk a little of the roast liquid into a small bowl with \u00bc cup sour cream<\/span> until the sour cream is runny and warm, then add it to the slow cooker. <\/span><\/p>\n<\/li>\n\nShred or slice the roast if desired, then add it back to the slow cooker and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container in the fridge up to 5 days.<\/li>\nReheating:<\/strong> Microwave in 60 second bursts until 165\u00b0F, or bake covered at 350\u00b0F for about 30 minutes until 165\u00b0F.<\/li>\nFreezer:<\/strong> Best if thawed in the fridge 1 to 2 days before cooking. Cook from the bag (skip sear) or thaw, pat dry, and sear first.<\/li>\nMake ahead:<\/strong> Assemble in the slow cooker insert and refrigerate up to 24 hours. Cook as directed, adding 1 to 1.5 hours if starting cold.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>354<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>8<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>9<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>806<\/span>mg<\/span><\/span>Potassium: <\/span>725<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>179<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>57<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Pat a 3-4 pound boneless beef chuck roast<\/span> completely dry with paper towels and season all sides with 1 \u00bd teaspoons salt<\/span> and \u00bd teaspoon ground black pepper<\/span>. Heat a large skillet over medium-high heat, then sear the roast on all sides until a brown crust forms, about 3 minutes per side. <\/span><\/p>\n<\/li>\n\nPlace the roast in the bottom of a large slow cooker, then add 1 chopped yellow onion<\/span> over the top. <\/span><\/p>\n<\/li>\n\nOnce the roast is removed from the skillet, reduce the heat to medium and add 1 cup beef broth<\/span>. Use a wooden spoon to gently scrape up all the browned bits from the bottom of the skillet, then turn off the heat. Add 3 tablespoons tomato paste<\/span>, \u2153 cup prepared horseradish<\/span>, 2 tablespoons minced garlic<\/span>, and 1 tablespoon Worcestershire sauce<\/span>, and stir until combined. Pour over the roast.<\/span><\/p>\n<\/li>\n\nAdd 3 sprigs fresh thyme<\/span> to the slow cooker, then cover and cook on LOW for 9-10 hours, or on HIGH for 6-8 hours. <\/span><\/p>\n<\/li>\n\nAt the last 45-60 minutes of cooking, skim off any fat before whisking together 3 tablespoons cornstarch<\/span> and 3 tablespoons cold water<\/span> in a small bowl to make a slurry, then add it to the slow cooker.<\/span><\/p>\n<\/li>\n\nOnce the roast is tender and the sauce has thickened, discard the thyme sprigs. Remove the meat to a plate and cover with aluminum foil. <\/span><\/p>\n<\/li>\n\nWhisk a little of the roast liquid into a small bowl with \u00bc cup sour cream<\/span> until the sour cream is runny and warm, then add it to the slow cooker. <\/span><\/p>\n<\/li>\n\nShred or slice the roast if desired, then add it back to the slow cooker and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container in the fridge up to 5 days.<\/li>\nReheating:<\/strong> Microwave in 60 second bursts until 165\u00b0F, or bake covered at 350\u00b0F for about 30 minutes until 165\u00b0F.<\/li>\nFreezer:<\/strong> Best if thawed in the fridge 1 to 2 days before cooking. Cook from the bag (skip sear) or thaw, pat dry, and sear first.<\/li>\nMake ahead:<\/strong> Assemble in the slow cooker insert and refrigerate up to 24 hours. Cook as directed, adding 1 to 1.5 hours if starting cold.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>354<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>8<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>9<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>806<\/span>mg<\/span><\/span>Potassium: <\/span>725<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>179<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>57<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Place the roast in the bottom of a large slow cooker, then add 1 chopped yellow onion<\/span> over the top. <\/span><\/p>\n<\/li>\n\nOnce the roast is removed from the skillet, reduce the heat to medium and add 1 cup beef broth<\/span>. Use a wooden spoon to gently scrape up all the browned bits from the bottom of the skillet, then turn off the heat. Add 3 tablespoons tomato paste<\/span>, \u2153 cup prepared horseradish<\/span>, 2 tablespoons minced garlic<\/span>, and 1 tablespoon Worcestershire sauce<\/span>, and stir until combined. Pour over the roast.<\/span><\/p>\n<\/li>\n\nAdd 3 sprigs fresh thyme<\/span> to the slow cooker, then cover and cook on LOW for 9-10 hours, or on HIGH for 6-8 hours. <\/span><\/p>\n<\/li>\n\nAt the last 45-60 minutes of cooking, skim off any fat before whisking together 3 tablespoons cornstarch<\/span> and 3 tablespoons cold water<\/span> in a small bowl to make a slurry, then add it to the slow cooker.<\/span><\/p>\n<\/li>\n\nOnce the roast is tender and the sauce has thickened, discard the thyme sprigs. Remove the meat to a plate and cover with aluminum foil. <\/span><\/p>\n<\/li>\n\nWhisk a little of the roast liquid into a small bowl with \u00bc cup sour cream<\/span> until the sour cream is runny and warm, then add it to the slow cooker. <\/span><\/p>\n<\/li>\n\nShred or slice the roast if desired, then add it back to the slow cooker and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container in the fridge up to 5 days.<\/li>\nReheating:<\/strong> Microwave in 60 second bursts until 165\u00b0F, or bake covered at 350\u00b0F for about 30 minutes until 165\u00b0F.<\/li>\nFreezer:<\/strong> Best if thawed in the fridge 1 to 2 days before cooking. Cook from the bag (skip sear) or thaw, pat dry, and sear first.<\/li>\nMake ahead:<\/strong> Assemble in the slow cooker insert and refrigerate up to 24 hours. Cook as directed, adding 1 to 1.5 hours if starting cold.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>354<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>8<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>9<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>806<\/span>mg<\/span><\/span>Potassium: <\/span>725<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>179<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>57<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Once the roast is removed from the skillet, reduce the heat to medium and add 1 cup beef broth<\/span>. Use a wooden spoon to gently scrape up all the browned bits from the bottom of the skillet, then turn off the heat. Add 3 tablespoons tomato paste<\/span>, \u2153 cup prepared horseradish<\/span>, 2 tablespoons minced garlic<\/span>, and 1 tablespoon Worcestershire sauce<\/span>, and stir until combined. Pour over the roast.<\/span><\/p>\n<\/li>\n\nAdd 3 sprigs fresh thyme<\/span> to the slow cooker, then cover and cook on LOW for 9-10 hours, or on HIGH for 6-8 hours. <\/span><\/p>\n<\/li>\n\nAt the last 45-60 minutes of cooking, skim off any fat before whisking together 3 tablespoons cornstarch<\/span> and 3 tablespoons cold water<\/span> in a small bowl to make a slurry, then add it to the slow cooker.<\/span><\/p>\n<\/li>\n\nOnce the roast is tender and the sauce has thickened, discard the thyme sprigs. Remove the meat to a plate and cover with aluminum foil. <\/span><\/p>\n<\/li>\n\nWhisk a little of the roast liquid into a small bowl with \u00bc cup sour cream<\/span> until the sour cream is runny and warm, then add it to the slow cooker. <\/span><\/p>\n<\/li>\n\nShred or slice the roast if desired, then add it back to the slow cooker and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container in the fridge up to 5 days.<\/li>\nReheating:<\/strong> Microwave in 60 second bursts until 165\u00b0F, or bake covered at 350\u00b0F for about 30 minutes until 165\u00b0F.<\/li>\nFreezer:<\/strong> Best if thawed in the fridge 1 to 2 days before cooking. Cook from the bag (skip sear) or thaw, pat dry, and sear first.<\/li>\nMake ahead:<\/strong> Assemble in the slow cooker insert and refrigerate up to 24 hours. Cook as directed, adding 1 to 1.5 hours if starting cold.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>354<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>8<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>9<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>806<\/span>mg<\/span><\/span>Potassium: <\/span>725<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>179<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>57<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add 3 sprigs fresh thyme<\/span> to the slow cooker, then cover and cook on LOW for 9-10 hours, or on HIGH for 6-8 hours. <\/span><\/p>\n<\/li>\n\nAt the last 45-60 minutes of cooking, skim off any fat before whisking together 3 tablespoons cornstarch<\/span> and 3 tablespoons cold water<\/span> in a small bowl to make a slurry, then add it to the slow cooker.<\/span><\/p>\n<\/li>\n\nOnce the roast is tender and the sauce has thickened, discard the thyme sprigs. Remove the meat to a plate and cover with aluminum foil. <\/span><\/p>\n<\/li>\n\nWhisk a little of the roast liquid into a small bowl with \u00bc cup sour cream<\/span> until the sour cream is runny and warm, then add it to the slow cooker. <\/span><\/p>\n<\/li>\n\nShred or slice the roast if desired, then add it back to the slow cooker and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container in the fridge up to 5 days.<\/li>\nReheating:<\/strong> Microwave in 60 second bursts until 165\u00b0F, or bake covered at 350\u00b0F for about 30 minutes until 165\u00b0F.<\/li>\nFreezer:<\/strong> Best if thawed in the fridge 1 to 2 days before cooking. Cook from the bag (skip sear) or thaw, pat dry, and sear first.<\/li>\nMake ahead:<\/strong> Assemble in the slow cooker insert and refrigerate up to 24 hours. Cook as directed, adding 1 to 1.5 hours if starting cold.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>354<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>8<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>9<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>806<\/span>mg<\/span><\/span>Potassium: <\/span>725<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>179<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>57<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
At the last 45-60 minutes of cooking, skim off any fat before whisking together 3 tablespoons cornstarch<\/span> and 3 tablespoons cold water<\/span> in a small bowl to make a slurry, then add it to the slow cooker.<\/span><\/p>\n<\/li>\n\nOnce the roast is tender and the sauce has thickened, discard the thyme sprigs. Remove the meat to a plate and cover with aluminum foil. <\/span><\/p>\n<\/li>\n\nWhisk a little of the roast liquid into a small bowl with \u00bc cup sour cream<\/span> until the sour cream is runny and warm, then add it to the slow cooker. <\/span><\/p>\n<\/li>\n\nShred or slice the roast if desired, then add it back to the slow cooker and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container in the fridge up to 5 days.<\/li>\nReheating:<\/strong> Microwave in 60 second bursts until 165\u00b0F, or bake covered at 350\u00b0F for about 30 minutes until 165\u00b0F.<\/li>\nFreezer:<\/strong> Best if thawed in the fridge 1 to 2 days before cooking. Cook from the bag (skip sear) or thaw, pat dry, and sear first.<\/li>\nMake ahead:<\/strong> Assemble in the slow cooker insert and refrigerate up to 24 hours. Cook as directed, adding 1 to 1.5 hours if starting cold.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>354<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>8<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>9<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>806<\/span>mg<\/span><\/span>Potassium: <\/span>725<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>179<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>57<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Once the roast is tender and the sauce has thickened, discard the thyme sprigs. Remove the meat to a plate and cover with aluminum foil. <\/span><\/p>\n<\/li>\n\nWhisk a little of the roast liquid into a small bowl with \u00bc cup sour cream<\/span> until the sour cream is runny and warm, then add it to the slow cooker. <\/span><\/p>\n<\/li>\n\nShred or slice the roast if desired, then add it back to the slow cooker and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container in the fridge up to 5 days.<\/li>\nReheating:<\/strong> Microwave in 60 second bursts until 165\u00b0F, or bake covered at 350\u00b0F for about 30 minutes until 165\u00b0F.<\/li>\nFreezer:<\/strong> Best if thawed in the fridge 1 to 2 days before cooking. Cook from the bag (skip sear) or thaw, pat dry, and sear first.<\/li>\nMake ahead:<\/strong> Assemble in the slow cooker insert and refrigerate up to 24 hours. Cook as directed, adding 1 to 1.5 hours if starting cold.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>354<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>8<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>9<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>806<\/span>mg<\/span><\/span>Potassium: <\/span>725<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>179<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>57<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Whisk a little of the roast liquid into a small bowl with \u00bc cup sour cream<\/span> until the sour cream is runny and warm, then add it to the slow cooker. <\/span><\/p>\n<\/li>\n\nShred or slice the roast if desired, then add it back to the slow cooker and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container in the fridge up to 5 days.<\/li>\nReheating:<\/strong> Microwave in 60 second bursts until 165\u00b0F, or bake covered at 350\u00b0F for about 30 minutes until 165\u00b0F.<\/li>\nFreezer:<\/strong> Best if thawed in the fridge 1 to 2 days before cooking. Cook from the bag (skip sear) or thaw, pat dry, and sear first.<\/li>\nMake ahead:<\/strong> Assemble in the slow cooker insert and refrigerate up to 24 hours. Cook as directed, adding 1 to 1.5 hours if starting cold.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>354<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>8<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>9<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>806<\/span>mg<\/span><\/span>Potassium: <\/span>725<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>179<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>57<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Shred or slice the roast if desired, then add it back to the slow cooker and serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store leftovers in an airtight container in the fridge up to 5 days.<\/li>\nReheating:<\/strong> Microwave in 60 second bursts until 165\u00b0F, or bake covered at 350\u00b0F for about 30 minutes until 165\u00b0F.<\/li>\nFreezer:<\/strong> Best if thawed in the fridge 1 to 2 days before cooking. Cook from the bag (skip sear) or thaw, pat dry, and sear first.<\/li>\nMake ahead:<\/strong> Assemble in the slow cooker insert and refrigerate up to 24 hours. Cook as directed, adding 1 to 1.5 hours if starting cold.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>354<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>8<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>9<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>806<\/span>mg<\/span><\/span>Potassium: <\/span>725<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>179<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>57<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>354<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>8<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>9<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>806<\/span>mg<\/span><\/span>Potassium: <\/span>725<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>179<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>57<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>354<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>8<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>9<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>122<\/span>mg<\/span><\/span>Sodium: <\/span>806<\/span>mg<\/span><\/span>Potassium: <\/span>725<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>179<\/span>IU<\/span><\/span>Vitamin C: <\/span>6<\/span>mg<\/span><\/span>Calcium: <\/span>57<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nWhat to Serve With Pot Roast<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/horseradish-pot-roast-1.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/horseradish-pot-roast-1.jpg\")
<\/div>\n![\"Plate](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/horseradish-pot-roast-1-1200x1799.jpg\" "\\"This")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/IngredientsWithLabelsHorseradishPotRoast-1200x800.png\"\/ "\\"This")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/IngredientsWithLabelsHorseradishPotRoast-1200x800.png\" "\\"This")
<\/figure>\n![\"Roast](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/HorseradishPotRoast-1200x800.jpg\"\/ "\\"This")
![\"Roast](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/HorseradishPotRoast-1200x800.jpg\" "\\"This")
<\/figure>\n![\"Browned](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/HorseradishPotRoast-1-1200x800.jpg\"\/ "\\"This")
![\"Browned](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/HorseradishPotRoast-1-1200x800.jpg\" "\\"This")
<\/figure>\n![\"Beef](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/HorseradishPotRoast-2-1200x800.jpg\"\/ "\\"This")
![\"Beef](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/HorseradishPotRoast-2-1200x800.jpg\" "\\"This")
<\/figure>\n![\"Sauce](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/HorseradishPotRoast-3-1200x800.jpg\"\/ "\\"This")
![\"Sauce](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/HorseradishPotRoast-3-1200x800.jpg\" "\\"This")
<\/figure>\n![\"Sauce](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/HorseradishPotRoast-4-1200x800.jpg\"\/ "\\"This")
![\"Sauce](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/HorseradishPotRoast-4-1200x800.jpg\" "\\"This")
<\/figure>\n![\"Cornstarch](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/HorseradishPotRoast-5-1200x800.jpg\"\/ "\\"This")
![\"Cornstarch](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/HorseradishPotRoast-5-1200x800.jpg\" "\\"This")
<\/figure>\n![\"Sauce](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/HorseradishPotRoast-6-1200x800.jpg\"\/ "\\"This")
![\"Sauce](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/02\/HorseradishPotRoast-6-1200x800.jpg\" "\\"This")
<\/figure>\n<\/figure>\n