Horseradish Pot Roast
A hearty pot roast infused with horseradish and tender vegetables, perfect for comforting family dinners with bold, tangy flavors and succulent meat.
Ingredients
Instructions
- Stir together flour, 1 tablespoon plus 2 teaspoons salt, and pepper.
- Rub the mixture on the meat.
- Melt shortening in a large skillet; brown the meat over medium heat for about 15 minutes; then reduce heat.
- Spread horseradish on both sides of the meat.
- Add water to the skillet or pot.
- Cover tightly and simmer on top of the stove or in an oven at 325°F for 4 hours or until tender.
- About 1 hour before the cooking time is complete, add the vegetables and 1/2 teaspoon salt.
Tips & Substitutions
For a richer flavor, consider using beef broth instead of water. If you prefer a milder horseradish flavor, use prepared horseradish instead of fresh. To save time, you can also use pre-chopped vegetables. Ensure the pot roast is well-browned for the best depth of flavor. If you're short on time, cook in a pressure cooker for about 1.5 hours.
Serving Suggestions
Serve the horseradish pot roast with a side of creamy mashed potatoes or a fresh Marinated Bean Salad for a balanced meal. It pairs beautifully with a crisp green salad or classic American recipes like cornbread. For added flavor, drizzle some Outstanding Barbecue Sauce over the meat just before serving.
Storage & Reheating
Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered dish in the oven at 300°F until warmed through, or microwave in short intervals. For longer storage, freeze it for up to 3 months; thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Horseradish Pot Roast contains roughly 796 calories, with 43g protein, 102g carbohydrates, and 27g fat. It is an excellent source of vitamin A (114% of the Daily Value), protein (86% of the Daily Value), and vitamin C (73% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2338mg per serving (102% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, while pot roast is ideal, you can substitute with a chuck roast or brisket. Adjust cooking times as necessary, as different cuts may vary in tenderness. Always ensure the meat reaches a fork-tender texture for the best results.
What vegetables can I add to the pot roast?
In addition to potatoes, carrots, and onions, you can include parsnips, celery, or even turnips for added flavor. Just ensure that they are cut into even pieces to cook uniformly. Adding vegetables enhances the dish's nutrition and flavor profile.
How do I know when the pot roast is done?
The pot roast is done when it is fork-tender and shreds easily. This usually takes about 4 hours at 325°F. If using a meat thermometer, aim for an internal temperature of around 190°F for optimal tenderness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).