Slow-Cooked Pot Roast with Mustard & Horseradish Gravy

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

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


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