Roast Beef with Horseradish Potatoes
Horseradish gives this beef dish an extra flavor dimension.
INGREDIENTS | SERVES 6–8
- ⅛ cup prepared horseradish
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme, crushed
- ½ teaspoon salt
- 1 3-pound boneless beef chuck roast
- 2 celery stalks, halved
- ¼ cup dry white wine or beef broth
- 1 ¼ cups beef broth
- 2 pounds small red potatoes
- OPTIONAL: water as needed
- 1 1-pound package baby carrots
- OPTIONAL: 2 tablespoons all-purpose flour
- OPTIONAL: 2 tablespoons butter
In a small bowl, mix together the horseradish, oil, pepper, thyme, and salt. Trim the fat from the roast and cut it into 2" cubes.
Rub half of the horseradish mixture into meat. Add the seasoned roast, celery, white wine, and broth to a 4-quart slow cooker. Cover and cook for 1 to 2 hours on high, or until the celery is limp.
Wash the potatoes and peel off a thin strip of the skin from around each one. In a small bowl or a resealable plastic bag, mix the potatoes together with the remaining horseradish sauce.
Discard the celery. Add more water, if necessary, to bring the liquid level up to just the top of the meat. Add the potatoes and carrots to the cooker. Cover and cook on low for 4 to 6 hours, or until the meat is tender and the vegetables are cooked through. Serve warm.
If you wish to thicken the pan juices, remove the meat and vegetables to a serving platter. Cover with aluminum foil and keep warm.
Turn the slow cooker to the high setting and bring the juices to a boil. Mix together the flour and butter, and whisk it into the boiling pan juices, 1 teaspoon at a time.
Luck of the Leftovers: Horseradish - Hearty Beef Stew
If you have leftovers, you can make a hearty beef stew by cutting the meat into bite-sized pieces and adding them to the thickened pan juices. Add a tablespoon or two of ketchup or some hot sauce for an extra punch of flavor, if desired. Reheat and serve with hard rolls, or serve over biscuits.