Crock Pot Roast With Horseradish Sauce Recipes

CROCK POT ROAST WITH HORSERADISH SAUCE

This is a very easy recipe that originally came from a Southern Living cookbook. The roast came out fork-tender and my husband loved it. Don't forget the horseradish sauce. It's key to the whole dish.

Recipe From food.com

Provided by anni703

Time 10h10m

Yield 6-8 serving(s)

Categories Roast Beef

Steps:

  • For the roast: Combine seasonings and rub mixture over roast.
  • Cover and cook on low for 8-10 hours in a slow cooker.
  • Remove meat and let it rest for 15 minutes.
  • Cut diagonally across the grain into thin slices.
  • Serve with horseradish sauce.
  • While the roast is cooking, prepare the horseradish sauce by combining all ingredients.
  • Cover and chill.


Crock Pot Roast With Horseradish Sauce image

Number Of Ingredients: 11

Ingredients:

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 lbs beef eye round
  • 1 (8 ounce) carton sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon prepared horseradish (or fresh would be even better)
  • 1 clove of crushed garlic or 1/8 teaspoon garlic powder
  • 1 teaspoon beef bouillon granules (I didn't use.) (optional)


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

Recipe From tasteofhome.com

Provided by Taste of Home

Time 8h10m

Yield 6 servings.

Categories Dinner

Steps:

  • Place roast in a 6-qt. slow cooker; sprinkle with salt and pepper. Top roast with onions. In a small bowl, combine next five ingredients; pour over roast and onions. Cook, covered, on low until meat is tender, 7-8 hours. , Remove roast; cool slightly and shred with two forks. Skim fat from cooking juices. Mix flour and water until smooth; gradually stir into juices. Return beef to the slow cooker. Cook, covered, on high 15-30 minutes or until sauce is thickened. Serve with noodles. If desired, top with minced thyme.


Horseradish Pot Roast image

Number Of Ingredients: 13

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


CROCK POT ROAST BEEF AND HORSERADISH SAUCE

Horseradish plus roast beef make for one of my favorite food combinations. Adapted from Cooking Light's Slow Cooker Cookbook. Leftovers make great sandwiches.

Recipe From food.com

Provided by echo echo

Time 8h15m

Yield 12 serving(s)

Categories Roast Beef

Steps:

  • Rub halves of roast all over with herb rub, then coat them with cooking spray.
  • Heat a nonstick skillet over medium high heat and brown roast halves on all sides; remove roast halves to a 3 1/2-qt crock pot.
  • Add broth to the skillet and heat, stirring to scrape up any browned bit sticking to the pan; pour over beef.
  • Cover crock pot and cook on high setting 1 hour.
  • Turn to low setting and cook 6-8 hours more.
  • Remove roasts from pot, let stand 15 minutes, then slice thinly across the grain diagonally.
  • Spoon pan juices over beef slices.
  • Pass around Horseradish Sauce to spoon over beef.


Crock Pot Roast Beef and Horseradish Sauce image

Number Of Ingredients: 14

Ingredients:

  • 1 (4 lb) boneless sirloin tip roast, trimmed and cut in half
  • olive oil flavored cooking spray
  • 1/3 cup beef broth (I use low-sodium) or 1/3 cup beef bouillon (I use low-sodium)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon thyme
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 2/3 cup low-fat sour cream
  • 1/4 cup light mayonnaise
  • 2 tablespoons prepared horseradish
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon Worcestershire sauce
  • 1 garlic clove, minced


SLOW-COOKER NEW ENGLAND POT ROAST

Horseradish packs a flavorful punch in a tried-and-true meal loaded with beef, potatoes and carrots.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Time 8h30m

Yield 8

Categories Entree

Steps:

  • In 12-inch skillet, heat oil over medium heat. Cook beef in oil until brown on all sides.
  • In 4- to 6-quart slow cooker, place potatoes, carrots and onions. Place beef on vegetables. In small bowl, mix horseradish, salt, pepper and 1 cup water; pour over beef.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Remove beef and vegetables from cooker; place on serving platter. Cover to keep warm.
  • Into 2-cup measuring cup, pour juices from cooker; skim excess fat from juices. Add enough water to juices to measure 2 cups; pour into 2-quart saucepan. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into juices. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.


Slow-Cooker New England Pot Roast image

Number Of Ingredients: 11

Ingredients:

  • 2 tablespoons vegetable oil
  • 4-lb beef arm, blade or cross rib pot roast
  • 8 small potatoes, cut in half
  • 8 medium carrots, cut into fourths
  • 8 small onions
  • 1 jar (8 oz) prepared horseradish
  • 1 to 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup water
  • 1/2 cup cold water
  • 1/4 cup Gold Medal™ all-purpose flour


SLOW-COOKED RUMP ROAST

I enjoy a good pot roast, but I was tired of the same old thing so I started experimenting. Cooking the beef in horseradish sauce gives it a tangy flavor. Even my young children love this rump roast recipe with its tender veggies and gravy. -Mimi Walker, Palmyra, Pennsylvania

Recipe From tasteofhome.com

Provided by Taste of Home

Time 8h50m

Yield 8 servings.

Categories Dinner

Steps:

  • In a large skillet, brown roast on all sides in oil over medium-high heat; drain. Place carrots and potatoes in a 5-qt. slow cooker. Top with meat and onions. Combine the water, horseradish sauce, vinegar, Worcestershire sauce, garlic and celery salt; pour over meat. Cover and cook on low until meat and vegetables are tender, about 8 hours., Combine cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high until gravy is thickened, about 30 minutes.


Slow-Cooked Rump Roast image

Number Of Ingredients: 13

Ingredients:

  • 1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)
  • 2 tablespoons canola oil
  • 4 medium carrots, halved lengthwise and cut into 2-inch pieces
  • 3 medium potatoes, peeled and cut into chunks
  • 2 small onions, sliced
  • 1/2 cup water
  • 6 to 8 tablespoons horseradish sauce
  • 1/4 cup red wine vinegar
  • 1/4 cup Worcestershire sauce
  • 2 garlic cloves, minced
  • 1-1/2 to 2 teaspoons celery salt
  • 3 tablespoons cornstarch
  • 1/3 cup cold water


NEW ENGLAND POT ROAST

This pot roast goes from a dinner favorite to a dinner must-have thanks to the horseradish that gets spread on the outside of the roast. This classic recipe can easily be tailored to your family's liking using a few ingredient swaps. Check out our Expert Tips section for instructions on how to make a cream gravy pot roast or garlic-herb roast-you won't regret it!

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Time 4h

Yield 8

Categories Entree

Steps:

  • In 4-quart Dutch oven, cook beef over medium heat until brown on all sides. Reduce heat to low.
  • Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add 1 cup water to Dutch oven. Heat to boiling; reduce heat. Cover and simmer 2 hours 30 minutes.
  • Add potatoes, carrots and onions to Dutch oven. Cover and simmer about 1 hour or until beef and vegetables are tender.
  • Remove beef and vegetables to warm platter; keep warm. Skim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.


New England Pot Roast image

Number Of Ingredients: 10

Ingredients:

  • 1 boneless beef chuck arm, shoulder or blade pot roast (4 lb)
  • 1 to 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 jar (8 oz) prepared horseradish
  • 1 cup water
  • 8 small potatoes, cut in half
  • 8 medium carrots, cut into fourths
  • 8 small onions, skins removed
  • 1/2 cup cold water
  • 1/4 cup Gold Medal™ all-purpose flour


SLOW COOKED POT ROAST WITH HORSERADISH & MUSTARD GRAVY

Recipe From epicurious.com

Yield 6

Categories Beef

Steps:

  • Put the carrots, onion, garlic, thyme, bay leaf and cloves or allspice in the bottom of the slow cooker. Whisk together the broth, wine and tomato paste. Pat the roast dry, rub with olive oil and season generously with salt and pepper. Sear the roast until there is a brown crust on both sides. Reduce the heat and put the roast on top of the vegetables in the pot. (If using a crock pot that can be put on a burner, sear the roast, then put the vegetables and broth/wine mixture in to loosen up the browned bits, then set the roast on top of the mixture.) Pour the broth mixture over the roast and cover. Cook on low for 8-10 hours. Transfer the roast to a cutting board and cover with foil. Strain the contents of the crock thru a sieve into a sauce pan. Discard the solids. Bring the liquid to a boil until reduced by half, about 10 minutes. Whisk in the brandy, horseradish and mustard. In a small bowl, mix the flour into the sour cream, stir in a few tablespoons of the sauce and then pour the broth and whisk vigorously. Cook for 5 minutes to blend the flavors. (I found it impossible not to have lumps, so I strained the liquid again..) Slice the roast and pour some of the gravy over it to serve.

Number Of Ingredients: 18

Ingredients:

  • 2 carrots, peeled and cut in half lengthwise
  • 1 medium onion peeled, root left intact and cut into quarters
  • 3 garlic cloves, smashed
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 3 whole cloves or allspice
  • 1 cup chicken broth
  • 1 cup dry white wine
  • 2 tablespoons tomato paste
  • 1 3-4 pound chuck roast (boneless)
  • 2 tablespoons olive oil
  • Kosher salt and fresh ground pepper
  • 2 tablespoons brandy
  • 1/2 teaspoon prepared horseradish
  • 1/2 teaspoon grainy mustard
  • 2 tablespoons sour cream
  • 1 tablespoon all purpose flour
  • 2 tablespoons fresh parsley, minced


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