Creamy Horseradish Pot Roast

Creamy Horseradish Pot Roast is perfect for cold winter nights or special Sunday family meals. I keep an arsenal of cold-weather recipes easily thrown together when temperatures plunge. Don’t let the idea of pot roast or creating gravy from scratch intimidate you. This recipe is very easy to throw together. It takes one pot. The meat cooks for a few hours. So with good time management, it’s easy to work into your schedule for the day.  The roast is seared in only two tablespoons of vegetable oil. Consequently, the flavor comes from making gravy from the meat drippings.

The roast is seared on all sides in a heavy pot or Dutch Oven. Then it is given a good long simmer in red wine with onions.  Once the meat is done, remove it from the pot and make the gravy from the drippings. So only one pot to wash for this Creamy Horseradish Pot Roast recipe. On most weekends I destroy the kitchen and then spend a good amount of time putting it back together. Therefore, I love recipes that require less cleanup.

What I love about the gravy for this recipe is the flexibility of adjusting the spice level. You decide how spicy you want it to taste. Add more or less horseradish to your preference.  This meal is rich so I highly recommend pairing it with a leafy green salad or a good amount of healthy lightly steamed vegetables.

That being said, a small portion goes a long way. Two small slices of this Creamy Horseradish Pot Roast with gravy are enough. By all means, make mashed potatoes to serve with this. However,  the gravy is so rich, you don’t need a carb companion. I recommend two-thirds vegetables and one-third pot roast on your plate.

Tips for making this Creamy Horseradish Pot Roast Recipe:

• To cut down on the fat content, substitute low-fat sour cream for the full-fat version.
• Adjust the spiciness of the gravy by adding more or less horseradish.
• If you like your gravy on the sweeter side, balance the bitterness of the horseradish with a few pinches of sugar.

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Pot Roast in Horseradish Sour Cream Sauce

Course Dinner

Cuisine American, German

Keyword dinner recipes, horseradish, horseradish sauce, pot roast, sour cream gravy

Prep Time 15 minutes

Cook Time 3 hours

Servings 6

Author Lora Wiley-Lennartz

Ingredients

• 2 tablespoons vegetable oil
• 1 4 lb lean beef roast
• 1 red onion chopped into pieces
• 1 cup dry red wine
• 1 cup water
• 2 T flour
• 1/4 cup cold water
• 1 t salt
• 1/4 t freshly ground black pepper
• 1/2 C sour cream
• 2 -3 T prepared horseradish to taste

Instructions

1. Heat the oil in a Dutch oven over med heat.
2. Sear the roast on all sides.
3. Add onions, wine, and 1C water.
4. Reduce heat to low. Simmer 3 hrs or until meat becomes tender.
5. Remove roast. Wrap tightly with aluminum foil. Store in a warm place.
6. Whisk flour into the cold water.
7. Carefully add the floured water to the drippings in the Dutch oven, stirring slowly.
8. Season with salt & pepper.
9. Keep stirring until the sauce thickens.
10. Add the sour cream a little at a time, blending well after each addition.
11. Stir in horseradish.
12. Taste and reason with salt & pepper to taste.
13. Slice roast onto a platter.
14. Pour the sauce over the meat slices & serve.

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GOLDEN BEET HORSERADISH SALAD