Slow-Cooked Pot Roast with Mustard & Horseradish Gravy

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

Ingredients

  • 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
  • ½ tsp. grainy prepared mustard
  • 2 Tbs. sour cream
  • 2 Tbs. minced fresh flat-leaf parsley
  • 3 cloves garlic, smashed
  • + 11 more ingredients
    • 1 boneless beef chuck roast (2-½ to 3 lb.)
    • 1 tsp. all-purpose flour
    • 2 Tbs. tomato paste
    • 2 Tbs. brandy
    • 2 carrots, peeled and cut in half widthwise
    • 1 large bay leaf
    • Kosher salt and freshly ground black pepper
    • 2 Tbs. olive oil
    • ½ tsp. prepared horseradish
    • 1 cup homemade or low-salt canned chicken broth
    • 3 whole cloves or allspice berries

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