Slow Cooker Horseradish Pot Roast


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Beef and horseradish are a perfect match in this easy slow cooker horseradish pot roast. The roast cooks all day with seasonings, horseradish, mushrooms and onion, a perfect Sunday Dinner.

We love cozy meals any time of year! We also make slow cooker whole chicken and slow cooker beef tips when we are craving comfort food.

close-up of serving of slow cooker horseradish pot roast on a plate.
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Today I have this wonderful Slow Cooker Horseradish Pot Roast. Not all people LOVE horseradish, and some are afraid to try.

Trying horseradish isn’t scary at all! It’s similar to wasabi, actually horseradish is often used to make wasabi. The horseradish in this recipe isn’t overpowering, just a great lingering flavor in this meal.

Recipe Ingredients

ingredients for slow cooker horseradish pot roast on a table.
  • Chuck roast – A four-pound chuck roast works great in this recipe. We use this cut in our shredded beef dinner as well.
  • Seasonings – Salt, pepper, oregano, and Worcestershire sauce.
  • Cream horseradish – I buy this in a jar in the ketchup section of the store. The brand I use is Beaver.
  • Beef broth – The beef broth helps keep the horseradish beef roast moist.
  • Vegetables – A perfect accompaniment to the roast is onion and mushrooms.

Variations

  • Other cuts of beef can be used, such as bottom beef roast or eye of round.
  • Add baby gold or red potatoes to make this a complete meal.
  • A can of beer can replace the beef broth for even more flavor.

Step-by-Step Directions

  1. Start by browning the roast in cooking oil in a skillet on the stove top.
  2. Sprinkle over the salt, pepper, and oregano. Spread the horseradish over the entire roast.
  1. Place the mushrooms and onion on top.
  2. Pour over the beef broth and Worcestershire sauce. Set the slow cooker on low and cook for 9-10 hours. This long cooking time ensures a tender roast.
overhead shot of serving of slow cooker horseradish pot roast.

Want Gravy?

I often make a homemade gravy out of the drippings. There are 2 ways to do this: you can use a recipe using flour, like this gravy recipe. Or cheat completely and use the drippings in place of water in a gravy packet or two.

How to Serve

serving of slow cooker horseradish pot roast on a plate.

More Slow Cooker Pot Roast Recipes

serving of slow cooker horseradish pot roast on a plate.

Slow Cooker Horseradish Pot Roast

4.41 from 5 votes
Prep Time: 20 minutes
Cook Time: 9 hours
Total Time: 9 hours 20 minutes
Servings: 8
Slow cooker chuck roast with horseradish, onions and mushrooms.

Ingredients 
 

  • 4 lb. beef chuck roast
  • 2 tbsp. cooking oil
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. oregano
  • 4 oz. cream horseradish
  • 1 Tbsp. Worcestershire sauce
  • 1 cup beef broth
  • 1 white onion, sliced
  • 3 cups white mushrooms

For serving

  • additional horseradish if desired

Instructions 

  • In a large skillet set to medium high heat, add the oil and swirl the pan so it covers the bottom. Brown the roast on all sides. Transfer the roast to the slow cooker.
  • Sprinkle the salt, pepper and oregano over the roast. Spread over the horseradish.
  • Add the onion, mushrooms, Worcestershire sauce and beef broth.
  • Cover and cook on LOW for 9-10 hours without opening the lid during the cooking time.
  • If desired make gravy out of drippings, you can do that by following a recipe using flour and the drippings OR you can use the drippings in place of water in a gravy packet or two.
  • Enjoy!

How to Video

Sarah’s Notes

Variations
  • Other cuts of beef can be used, such as bottom beef roast or eye of round.
  • Add baby gold or red potatoes to make this a complete meal.
  • A can of beer can replace the beef broth for even more flavor.

Nutrition

Calories: 434kcal | Carbohydrates: 4g | Protein: 45g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 156mg | Sodium: 494mg | Potassium: 961mg | Fiber: 1g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 5.5mg | Calcium: 63mg | Iron: 5.4mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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Recipe Rating




48 Comments

  1. Jody says:

    5 stars
    I make this recipe often, especially in the fall and winter months. I love fresh baby bella mushrooms instead of white mushrooms and typically use a can of beef consommรฉ or red wine. The leftovers make amazing beef stroganoff or french dip sandwiches!

  2. April says:

    4 stars
    My family enjoyed this one thank you!

  3. Margaret Poland says:

    Do you make your delicious recipes in a cookbook??

    1. Sarah Olson says:

      I only have an ebook that’s quite a few years old, I apologize.

  4. Valerie F Young-Grimm says:

    In the horseradish roast by creamed horseradish do you mean the stuff that looks like mayo or the regular horseradish that says cream on it?

    1. Sarah Olson says:

      It’s regular horseradish that says cream on it, I will add that info, thank you.

  5. glenda says:

    4 stars
    MY question…Did anyones Mushrooms come out Rubbery? Any time I have cooked shrooms in the crock, they got tough. I think Sauteeing them First might help. I’m making this today.

  6. Tanya says:

    5 stars
    Delish!! Amazingly good! Thank you!

  7. Debbie Avino says:

    Oh, gosh, this is really good!

    I only cook for myself, so I used part of a chuck roast, just under 2 pounds.
    I did not have cream horseradish, but I had regular prepared horseradish that needed to be used up.
    Also, I had a small amount of red wine, which I used to deglaze the pan after browning the meat, and I cooked it down until it was syrupy, then added the broth and other ingredients.
    Didnโ€™t have fresh mushrooms, so I used a jar of Pennsylvania Dutch mushrooms, which were an acceptable substitute.

    Also, by the time I found this recipe, it was late in the day, so I used the Instant Pot instead of the slow cooker.
    I made gravy from the liquid in the pot, and it was well seasoned and flavorful.

    I really enjoyed the taste of this pot roast, and will make it again.

    Donโ€™t be intimidated by the horseradish. It adds great taste, and a unique flavor to the meat.

    I served it with mashed potatoes and sautรฉed fresh Brussels sprouts.

    Best meal Iโ€™ve had in a long time.

    It is also company worthy.

    Thank you Sarah!

    1. Sarah Olson says:

      I love your tips, thank you!

    2. Juleigha Roberts-Frick says:

      How long did you put it in the pressure cooker for? Did you use and Instant Pot or a stove top cooker? Thanks!

      1. Delores says:

        Can I cook this on high for 5-6 hours instead?

  8. Teresa Dolby says:

    Can I substitute a rump roast for the chuck roast?

    1. Sarah Olson says:

      Yes! will work great!

    2. glenda says:

      4 stars
      I DID

  9. Christine says:

    Can this be cooked on high in the slow cooker?

    1. Sarah Olson says:

      Yes, I would think about 6 on high. I don’t have luck with less time with roasts.

  10. Arlene A Allen says:

    Can it be frozen after its cooked?