Slow Cooker Horseradish Pot Roast
41 Comments Jan 02, 2018
Updated Jun 03, 2024
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Beef and horseradish are a perfect match in this easy slow cooker horseradish pot roast.
Table of Contents
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.
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.
How to make:
You will need these ingredients:
- Chuck roast
- cooking oil
- salt
- pepper
- oregano
- cream horseradish
- Worcestershire sauce
- Beef broth
- Onions
- Mushrooms
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.
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.
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!
Slow Cooker Horseradish Pot Roast
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!
How to Video
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Here are other tender pot roast recipes I love:
- Slow Cooker Italian Pot Roast
- Slow Cooker Pot Roast with Blue Cheese Gravy
- Slow Cooker Mississippi Pot Roast
- Slow Cooker Amish Pot Roast
- Slow Cooker London Broil
- Slow Cooker Coca Cola Pot Roast
- Slow Cooker Easy Classic Pot Roast
- Slow Cooker Dill Pickle Pot Roast
- Slow Cooker Balsamic Roast and Veggies
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.
Delish!! Amazingly good! Thank you!
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!
I love your tips, thank you!
How long did you put it in the pressure cooker for? Did you use and Instant Pot or a stove top cooker? Thanks!
Can I substitute a rump roast for the chuck roast?
Yes! will work great!
I DID
Can this be cooked on high in the slow cooker?
Yes, I would think about 6 on high. I don’t have luck with less time with roasts.
Can it be frozen after its cooked?