24 January, 2018
Pot Roast with Horseradish
1½ cups boiling water
2 cubes of beef bouillon (or 2 Tablespoons beef flavored “Better than Bouillon”)
1 Tablespoon Worcestershire sauce
1 large, white onion, peeled and cut into thick slices
2 Tablespoons vegetable oil
1 – 1½ pounds of chuck roast
½ teaspoon salt
¼ teaspoon black pepper
2 teaspoons oregano flakes
4 – 6 ounces prepared horseradish
8 ounces whole white or Baby Bella mushrooms, halved
1 packet Brown Gravy Mix.
Dissolve the bouillon in the boiling water and pour it into the crock pot. Add the Worcestershire sauce, and place about half of the sliced onion in the bottom of the crock pot.
In a large frying pan, heat the oil and then place the check roast in the pan to brown slightly. After about 4 or 5 minutes, flip the roast over to brown the other side. Sprinkle the salt, pepper and oregano on the roast.
Transfer the chuck roast to the crock pot. Spread the horseradish over the meat. Add the remaining half of onion slices and the mushrooms.
Cook on low for 6-8 hours.
Remove the meat and cut into serving size pieces. Place on a serving platter and add the vegetables.
Strain the juices from the crockpot into a measuring cup. Add enough hot water, if needed, to have 1 cup of liquid. Pour into a small saucepan and heat on medium to a simmer. Slowly stir in the gravy mix. Heat until dissolved and the gravy thickens. Pour into a gravy bowl and serve.