Some of my friends were telling me that they were scared to make pot roast. I told them it’s really one of the easiest things to make and is such a crowd pleaser (not to mention the kitchen will smell divine). I love to make this recipe because it feeds a crowd if we have company, and if not, we have leftovers. There’s nothing greater and comforting when the weather is so cold.
Easy Pot Roast
2 hours, 40 minutes
2 tsp. olive oil
1 (3-lb.) boneless chuck roast, trimmed
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/4 cup horseradish sauce
1 small onion, chopped
3 garlic cloves, minced
3 (14-oz.) cans fat-free, low sodium beef broth
4 large carrots, peeled and sliced into 1-inch pieces
11/2 lb. Yukon gold potatoes, peeled and sliced into 1-inch pieces
1. Heat oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast; cook 3 minutes, turning to brown on all sides. Spread each side with horseradish and brown 2 minutes more on each side. Add onion, garlic and beef broth and bring to a boil. Reduce heat and simmer for 11/2 hours; add carrots and potatoes. Cover and cook 1 more hour or until vegetables are tender.