Slow Cooker Horseradish Pot Roast


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Beef and horseradish are a perfect match in this easy slow cooker horseradish pot roast.

roast with onions, horseradish and mushrooms in a slow cooker

Hi all! I can’t believe it’s 2018! It’s been a great year! I’ve had a wonderful time sending you new recipes and can’t wait for another great year of cooking. 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.

mushrooms, onion, oregano, Worcestershire sauce, beef broth, beef in front of a slow cooker

I made this roast a few month ago, it turned out great but it need a bit of work. My first test of this recipe was with just a roast and a touch of horseradish. This round included a whole 4 ounce jar of horseradish, Worcestershire sauce, whole mushrooms and sliced onions.

I think recipes get better the more I make them, I start with my base recipe and keep adding things to make the recipe even greater. It’s like adding a bit more love each time.

horseradish being spread on top of a browned roast.

How to make:

You will need these ingredients:

  • Chuck roast
  • cooking oil
  • salt
  • pepper
  • oregano
  • cream horseradish
  • Worcestershire sauce
  • Beef broth
  • Onions
  • Mushrooms
raw onions and mushrooms on top of a roast.

Time to make:

  • Start by browning the roast in cooking oil in a skillet on the stove top.
  • Sprinkle over the salt, pepper and oregano.
  • Spread the horseradish over the entire roast.
  • Place the mushrooms and onion on top.
  • Pour over the beef broth and Worcestershire sauce.
finished cooking horseradish pot roast in a slow cooker

How long to cook:

Set the slow cooker on low and cook for 9-10 hours. This long cooking time insures a tender roast.

Want Gravy?

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

plate of pot roast, mashed potatoes, peas and gravy

I hope your year is off to a good start. I tossed and turned in bed the last two nights thinking of what I can do better this year, and after waking up today and thinking more about it, I’m pretty happy with the way I am now! I’m going to enjoy this year just like the last and not beat myself up. Enjoy this recipe and I will be busy making more!

pot roast in slow cooker with mushrooms and onions

Slow Cooker Horseradish Pot Roast

4.34 from 3 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

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!

Video

Notes

Nutrition Values are approximate and are not 100% accurate. Please use your own calculations if you require a special diet.

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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41 Comments

  1. 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.

  2. Tanya says:

    5 stars
    Delish!! Amazingly good! Thank you!

  3. 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.
    Didn’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.

    Don’t be intimidated by the horseradish. It adds great taste, and a unique flavor to the meat.

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

    Best meal I’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!

  4. 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

  5. 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.

  6. Arlene A Allen says:

    Can it be frozen after its cooked?