Description
This Slow Cooker Pot Roast is the definition of cozy, classic comfort food. A beautifully seared chuck roast slowly simmers for hours alongside tender potatoes and sweet carrots, soaking up a deeply savory beef broth infused with garlic, onion, and a surprising secret ingredient—prepared horseradish. The horseradish melts into the meat as it cooks, adding depth and richness without overpowering heat. The result is fall-apart tender beef, perfectly cooked vegetables, and a silky homemade gravy that ties everything together. It’s the kind of meal that fills the house with irresistible aromas and brings everyone to the table.
Ingredients
3 lb chuck roast
3 lbs russet potatoes or baby potatoes, quartered
2 lbs carrots, peeled and quartered
1 tsp onion powder or 1 onion, sliced
3 tsp minced garlic (optional)
½ cup prepared horseradish (not sauce)
4 cups beef stock
Oil for searing
Salt and black pepper to taste
For the Gravy
2 tbsp butter
2 tbsp flour
2 cups strained cooking liquid from the slow cooker
Instructions
Heat a heavy pan over medium-high heat and add a small amount of oil. Generously season the chuck roast with salt and black pepper, then sear it on all sides until deeply browned. This step locks in flavor and adds richness to the final dish. Arrange the potatoes and carrots in the bottom of the slow cooker and season lightly with salt and pepper. Place the seared chuck roast on top of the vegetables. Sprinkle onion powder over the roast, or layer sliced onions and minced garlic around it if using fresh. Spread the prepared horseradish evenly over the top of the roast, allowing it to coat the surface. Carefully pour the beef stock into the slow cooker around the meat so the horseradish stays in place. Cover and cook on low for 8–10 hours or on high for 4–6 hours, until the beef is fork-tender and easily shreds.
Gravy Instructions
Once the roast is fully cooked, carefully remove the meat and vegetables from the slow cooker and keep warm. Strain the cooking liquid to remove any solids. In a saucepan over medium heat, melt the butter and whisk in the flour to create a smooth roux. Slowly pour in 2 cups of the strained cooking liquid, whisking constantly to prevent lumps. Simmer until the gravy thickens to your desired consistency, adjusting seasoning if needed.
Flavor & Texture Notes
The slow cooking process transforms the chuck roast into incredibly tender, juicy meat that practically melts apart. The potatoes become soft and buttery, while the carrots add natural sweetness. The horseradish doesn’t taste sharp or spicy after cooking—instead, it deepens the beef flavor and enhances the savory profile of the dish.
Serving Suggestions
Serve the pot roast hot with the potatoes and carrots spooned alongside, generously drizzled with the homemade gravy. This dish pairs beautifully with crusty bread, dinner rolls, or a simple green salad for balance.
Prep Time: 20 minutes
Cook Time: 8–10 hours (low) or 4–6 hours (high)
Servings: 6