Horseradish Pot Roast In The Slow Cooker

1 (3 to 4 pound ) boneless chuck roast, trimmed of visible fat

1 jar of prepared horseradish, well drained

5 medium carrots peeled and cut into 3-4 inch pieces

2 medium onions. Peel and chop each one into quarters

3 medium potatoes cut into quarters. These can be peeled or left with the skin on

1 cup of apple juice

½ cup of sour cream

Place the meat in the slow cooker. Rub horseradish all over the roast. Add carrots, potatoes and onions. Salt & pepper the roast to taste. Add apple juice.

Cook on low for 9 or 10 hours or cook for 5 to 6 hours on high, until the meat and vegetables are tender.

 Cooking on low will produce the most tender meat. I sometimes give the meat a head start by putting it in a couple of hours before I put the vegetables in. It takes longer to cook the meat than it does the veggies.   

When the meat is done, transfer the meat to a cutting board and cut it crosswise into thick slices.

Skim the fat from the juice. In a small bowl, whisk the sour cream with 1 cup of the cooking juices and pour over the sliced meat. Makes 6 to 8 servings and is good left over the next day.

This site uses XenWord.