Pot Roast with Horseradish Gravy
View original ↗
Seasons and Suppers · by Jennifer Maloney★ 5.0 (9)

Pot Roast with Horseradish Gravy

NUTRITION · PER SERVING255M COOK
CAL 26%·PRO 55%
CARBS 10G8% OF CAL
1G FIBER0G ADDED0G INTRINSIC5G OTHER3G TOTAL SUGAR
FAT 37G66% OF CAL
14G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A slow-roasted beef pot roast with carrots and onions, served with a creamy horseradish gravy. Rich, tender comfort food that takes time but rewards with deep flavor.

mainamericanbeefgluten free
View the full recipe on Seasons and Suppers →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 2 1/2 - 3 lb. boneless beef chuck/blade roast (*see Note 1)
  • 3 carrots (peeled and cut in half lengthwise)
  • 1 medium onion (peeled and quartered)
  • 3 cloves garlic (smashed)
  • 3 sprigs fresh thyme (or 1/4 tsp dried thyme leaves)
  • 1 bay leaf
  • 1 cup chicken broth
  • 1 cup dry white wine (or another cup of chicken broth)
  • 2 Tablespoons tomato paste
  • 2 Tablespoons extra virgin olive oil
  • Salt and freshly ground pepper
  • 1 teaspoon prepared horseradish
  • 1 teaspoon grainy mustard (or Dijon mustard, using a bit less)
  • 2 Tablespoons full-fat sour cream (or substitute heavy cream)
  • 2 Tablespoons cornstarch
  • 2 Tablespoons cold water
PREP
15M
SODIUM
350MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.