Horseradish Pot Roast


Horseradish Pot Roast

Primary Media

User Rating

3 out of 5 stars
Rate it:
13 ratings

Recipe Data


Recipe Wellness Badges


    Save Options

    Servings and Ingredients

    Serves 10
    2 tsp. Hy-Vee Select olive oil
    1 (3 pound) boneless beef chuck roast, trimmed
    ¼ c. bottled creamy horseradish sauce
    1 small onion, chopped
    3 garlic cloves, minced
    3 (14 ounces each) cans fat-free, low-sodium beef broth
    4 large carrots, peeled, cut into 1-inch slices
    1 ½ lbs. Yukon gold potatoes, peeled, cut into 1-inch slices


    1. In a large heavy pot, heat oil over medium-high heat. Season roast with salt and pepper to taste. Add roast to pot; cook 3 minutes, turning to brown all sides. Remove roast from pot.
    2. Spread horseradish sauce on both sides of roast. Return to pot and cook 2 minutes per side or until browned. Add onion, garlic and broth; bring to boiling. Reduce heat; simmer, covered, 1-1/2 hours. Add carrots and potatoes; cook, covered, 1 hour more or until vegetables are tender.

    Nutrition facts


    379 Calories per serving

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 103mg
    • Sodium: 195mg
    • Total Carbohydrates: 17g
    • Protein: 46g

    Recipe Source:

    Try-Foods International.