Best Country Pot Roast Seasoned with Spicy Beer Mustard and Horseradish
Best Country Pot Roast Seasoned with Spicy Beer Mustard and Horseradish
Have you ever tried to make sense of a hand written recipe written by a family member? In this instance, my mother’s recipe for a one-pot dinner that announced autumn like falling leaves– The Pot Roast! I remember the fragrance of carrots, potatoes and onions, and chuck -roast melding together during their long roasting process.
November arrives, and I wanted to share the dining experience of my mother’s pot roast with you for 4 reasons. (1) the flavor and satisfaction of a true comfort food (2) ease of the making and the roasting (3) one pot means simple clean-up (4) leftovers turn into sandwiches or reheat easily.
After my difficulty deciphering mother’s recipe, I needed answers to these questions – What cut of roast? How long does one brown each side? How much liquid goes in the pot? What kind of liquid? How long does it roast? Proper temperature for roasting?
I can hear her saying, “You were often in the kitchen while I was making this roast so why don’t you know the answers to these questions?” I remember helping with the prepping, and my tasks were all-consuming, peeling potatoes and onions and carrots. I missed the seasoning, browning and roasting parts.
My solution for researching recipes is my usual – Ask Ina Garten. The recipe that you will see in the Buzzsavoriesllc.com recipe section for The Best (Betty Best, my mother) Pot Roast with Vegetables is structured like Ina Garten’s pot roast recipe with a Betty Best twist.
Thank you Cousin John Best for suggesting (more than once!) a blend of Spicy Beer Mustard with Horseradish. Ina Garten agrees. Her recipe includes a whole grain mustard (Spicy Beer Mustard) and Horseradish mix to spread on top and bottom of the Chuck Roast before roasting, and this addition to my mother’s recipe really works!
Eat Well – Betty Anne at Buzz Savories
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Best Country Pot Roast Seasoned with Spicy Beer Mustard and Horseradish
Equipment
- 1 Dutch oven or black iron skillet with a lid slow cooker
What You'll Need:
- 1 3 1/2-4 lb) chuck roast
- 2 Tb vegetable oil
- 1 tsp kosher salt
- 1 tsp coarsely ground pepper
- 3 Tb Buzz Savories Spicy Beer Mustard
- 3 Tb horseradish (in a jar)
- ½ cup beef broth or beer or water I usually use water
- 1 ½ cups onion, chopped
- 2 cloves garlic, minced or chopped
- 3 ribs celery, thickly sliced (at an angle if desired)
- 6 red potatoes, peeled, and cut into large chunks if organic no need to peel
- 1 lb carrots, peeled and trimmed I buy young, thin carrots if possible and peel them
- more salt & pepper to taste
How To Prepare:
- Pat dry, and then season chuck roast with salt and pepper
- Heat oven to 325 Degrees F or prepare a slow cooker
- In a Dutch oven or skillet, heat oil over medium-high heat until sizzling hot. Sear until nicely browned (about 4 minutes/side)
- Chop the onions and the celery
- While the roast is searing, measure the liquid of your choice and stir in the chopped garlic
- Blend the Spicy Beer Mustard and Horseradish
- Remove the roast from the Dutch oven and scatter the onion and celery mixture into the pan in which you browned the meat or into the slsow cooker
- Spread the Spicy Beer Mustard and Horseradish mixture over both the top and the bottom of the chuck roast.
- Place the onion and celery mixture into the Dutch oven, or if using, the slow-cooker. Arrange the chuck roast on top of the vegetables and pour the liquid into the roasting pan.
- Cover with a tight fitting lid, and pop into preheated 325 degree oven. Roast for 2 1/2 hours or until easily piereced with a fork
- Do the same as above when cooking the roast in a slow cooker. Turn heat to either low or high. If low heat, cook the roast 10-12 hours, and if high heat, 5-6 hours.
- Add potatoes and carrots into the broth surrounding the roast, and continue roasting until vegetables are tender, about 1 more hour. Baste vegetables several times during roasting.
- When roast is fork tender and vegetables cooked, lift roast to a platter and with a slotted spoon, remove vegetables and place around roast. Serve the remaining broth in a bowl for guests to ladle over the meat and vegetables if desired.