Slow-Cooked Pot Roast with Mustard & Horseradish Gravy

Slow-Cooked Pot Roast with Mustard & Horseradish Gravy
Photo by www.finecooking.com

Ingredients

  • 3 cloves garlic, smashed
  • 1 boneless beef chuck roast (2-½ to 3 lb.)
  • 1 tsp. all-purpose flour
  • 2 Tbs. tomato paste
  • 2 Tbs. brandy
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 3 sprigs fresh thyme
  • + 11 more ingredients
    • 2 carrots, peeled and cut in half widthwise
    • 1 large bay leaf
    • Kosher salt and freshly ground black pepper
    • 1 cup homemade or low-salt canned chicken broth
    • 1 medium yellow onion, peeled, root trimmed but left intact, and sliced into 4 wedges
    • ½ tsp. grainy prepared mustard
    • 2 Tbs. sour cream
    • 3 whole cloves or allspice berries
    • 2 Tbs. minced fresh flat-leaf parsley
    • 2 Tbs. olive oil
    • ½ tsp. prepared horseradish

Put the carrots, onion, garlic, thyme, bay leaf, and cloves or allspice in the bottom of a slow cooker crock. In a measuring cup or bowl, whisk together the broth, wine, and tomato paste to blend. Set a large heavy-based skillet over medium high heat. Pat the roast dry with paper towels, rub bot...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network