MY MIDWESTERN "COLD REMEDY" POT ROAST

My Midwestern

Provided by Kelly Williams

Categories Roasts

Time 3h5m

Number Of Ingredients 11

Previous Next

3 1/2-4 lb chuck roast, can sub arm or blade roast
2 Tbsp vegetable oil, more if needed for searing
1 tsp salt
1 tsp coarse ground pepper
1/3 c prepared horseradish, not the creamy kind, the real deal
1/4-1/3 c spicy brown mustard to coat, i use gulden's
1 (32 oz.) box/cont. beef broth
1 large onion cut into eighths, seperate pieces from wedges
1 bag baby carrots, not baby "cut" carrots, be careful-- they are trying to fool us!
8 red or yukon gold potatoes, unpeeled and quartered
4 Tbsp butter

Steps:

1. Sprinkle one side of roast with half of salt and pepper and place, that side down, into large frying pan of HOT oil (to sear and brown). Season other side while bottom side is browning.When browned, turn over, brown other side. Turn off heat. In large deep casserole dish, dutch oven or small roaster with lid, pour in beef broth and add half of onion. Spread top side of roast with half of horseradish and mustard, and place, that side down, into prepared baking pan. Then spread top side with rest of horseradish and mustard. Cover with rest of onion. Dot with butter. Cover and bake in 325°F oven for 2 1/2 hours, turning meat over and retopping with some of the onion, every 45 minutes. Add carrots and potatoes, recover, and bake 1 hour longer basting vegetables with the broth every 15-20 minutes. Place meat and vegetables onto large serving platter. Serve with broth, warm, crusty french bread and butter, or *gravy if desired. *For gravy: Mix 3-4 Tbl. cornstarch with 3-4 Tbl. cold water. Stir into simmering broth, cook and stir for about a minute or so. Will thicken immediately. Taste for saltiness. Add more salt and/or pepper to taste.