Best Country Pot Roast Seasoned with Spicy Beer Mustard and Horseradish
A simple recipe for a hearty, nourishing, flavorful one-pot dinner seasoned with Spicy Beer Mustard/Horseradish
Servings 5
Equipment
- 1 Dutch oven or black iron skillet with a lid slow cooker
Ingredients
- 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
Instructions
- 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.