SLOW COOKED POT ROAST WITH HORSERADISH & MUSTARD GRAVY

SLOW COOKED POT ROAST WITH HORSERADISH & MUSTARD GRAVY image

Categories Beef

Yield 6

Number Of Ingredients 18

Previous Next

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

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.