Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
- 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.