Recipe written by Lydia Hearn
A simple twist on a classic pot roast, the freshness and acidity of the herbed horseradish cream balances out the extra richness of the Wagyu cross beef, creating a perfect meal!
Ingredients
Pot Roast
- 3-4 lb pot roast or chuck roast
- 1 medium yellow onion
- 4-5 cloves of garlic
- 4-5 large carrots
- 3-4 lbs Yukon gold potatoes (approximately 8-10 medium potatoes)
- 6 oz can of tomato paste (approximately 2/3 C)
- 1 quart beef stock
- 2 T Worcestershire sauce
- 2 bay leaves
- 5 sprigs of fresh thyme
- 2-3 sprigs of fresh rosemary
- 2 T olive oil
- Salt and pepper
Herbed Horseradish Cream
- 1 C sour cream
- 1/4 C prepared horseradish
- 3 T fresh parsley, chopped(or 1 T dried parsley)
- 3 T fresh chives, chopped (or 1 T dried chives)
- 3 T fresh dill, chopped (or 1 T dried dill)
- Salt and pepper
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Directions
- Preheat the oven to 350 degrees.
- Pat the roast dry and season generously on all sides with salt and pepper, set aside to come to room temperature. Optional: For an even juicer and more tender roast, generously salt the roast on all sides and chill uncovered in the refrigerator overnight.
- Roughly chop onion into 1 inch pieces. Finely mince garlic. Peel and chop carrots into 1.5-2 inch pieces. Quarter potatoes into 1.5-2 inch pieces. Place carrots and potatoes in a large bowl, cover, and set aside.
- Heat olive oil in a large Dutch oven or oven safe pot over medium high heat. Sear roast on all sides. Remove from the pot and set aside.
- Reduce heat to medium. Add onion to the pot and saute until slightly translucent. Add garlic to the pot. Season with salt and pepper. Cook until fragrant, but take care not to burn the garlic, approximately 1-2 minutes. Stir in tomato paste and Worcestershire sauce, cook for 2-3 minutes. Add in beef broth, stir to combine. Turn off heat.
- Add the roast back to the pot along with the bay leaves, thyme, and rosemary. Cover with an oven safe lid and roast at 350 for 2-3 hours.
- Meanwhile, stir together the sour cream, horseradish, parsley, chives, and dill together in a medium bowl. Season generously with salt and pepper. Place in the fridge to chill.
- Remove the pot from the oven and add in carrots and potatoes. Re-cover and cook in the oven for an additional 1-2 hours, until the roast is very tender and the vegetables are cooked through.
- Remove the roast and vegetables from the pot, set aside. Let the roast rest for at least 10-15 minutes. Remove the bay leaves, thyme, and rosemary, discard.
- Serve the pot roast and vegetables alongside the herbed horseradish cream. Enjoy!
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