Horseradish Pot Roast

Recipe

Horseradish Pot Roast

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3 out of 5 stars
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Recipe Data

10
Servings

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    Servings and Ingredients

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

    Directions

    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

    Servings

    379 Calories per serving

    Amounts Per Serving

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

    Recipe Source:

    Try-Foods International.