Recipe of the Day: Horseradish Pot Roast
Horseradish Pot Roast
Description: "Horseradish mellows into a sweet, aromatic condiment when it's cooked for a long time, making this a tasty twist on the usual run-of-the-mill beef roast. The addition of applesauce to the broth gives the sauce a touch of sweetness and rich body too." Recipe By : WW Slow Good Cookbook Serving Size : 10 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3 pound eye-round roast 6 ounces jar white horseradish 1 pound small red or white potatoes -- cut in half 3/4 pound baby carrots 1 large onion -- chopped 2 cups vegetable broth 1/2 cup unsweetened applesauce 2 tablespoons Dijon mustard 2 teaspoons dried thyme 2 teaspoons paprika 1/2 teaspoon celery seed 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper Heat a large nonstick skillet over medium high heat. Add the beef and cook, turning occasionally until browned, about 5 min. Transfer the beef to a 5 or 6 quart slow cooker, spread with the horseradish. Place the potatoes, carrots and onions around the beef. Combine the broth, applesauce, mustard, thyme, paprika, celery seeds, salt and pepper in a medium bowl. Pour over the vegetables, taking care not to disturb the horseradish coating on the beef. Cover and cook until the beef and vegetables are fork-tender, 4-5 hours on high or 8-10 hours on low. Transfer the beef to a cutting board; let stand 10 min. Cut into 10 slices and serve with the vegetables and broth. |
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