Horseradish Beef Roast Slow Cooker. This easy slow cooker beef roast with horseradish is a family favorite that turns into a holiday must-have. My father-in-law begs for it every big dinner, and I never say no—after the meat gets super soft in those yummy juices and you add the creamy horseradish topping, it’s the star of the meal. It comes from old Midwest ways: use a tough beef cut, cook it slow and low, and let a basic sauce make it great. The horseradish adds a fun zing that wakes up your taste buds without being too strong, and the slow cooker makes it simple for busy family times.
Serve it up with thick slices of the soft roast, a big scoop of creamy horseradish sauce from the cooker, and some rich meat juices poured on top. It’s great next to smooth mashed potatoes or egg noodles that soak up the goodness, plus easy green beans, sweet carrots, or a fresh salad. Warm rolls or chewy bread are best for mopping up every drop. For parties, put the slow cooker on the table so everyone can grab some and add more sauce.
Tender beef roast slow-cooks with creamy horseradish for a juicy, zesty family hit. Just 4 ingredients make melt-in-your-mouth meat in rich sauce—perfect for holidays! Serve with potatoes, veggies, and bread to soak it all up. Hands-off cooking means more time with loved ones. Everyone will ask for seconds!
Horseradish Beef Roast Slow Cooker
Serves: 8
Ingredients
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3 to 4 pounds beef chuck roast (or another good roast cut)
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2 teaspoons kosher salt, or 1½ teaspoons regular salt
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1 teaspoon black pepper
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1 cup ready-made creamy horseradish sauce (not plain horseradish, see note)
Horseradish Beef Roast: Directions
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Dry the beef roast with paper towels. Rub salt and pepper all over it, pressing so it sticks well.
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Put the roast flat in the bottom of a 6-quart slow cooker. This helps it cook evenly and lets juices gather around.
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Spread the creamy horseradish sauce on top, covering it good. Some will run down the sides to flavor the juices—that’s okay!
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Put the lid on and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours. The beef should be super soft and shred easy with a fork. It makes its own tasty broth with the sauce.
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Lift the roast out to a cutting board, letting extra juices drip back in. Cut into thick slices across the grain, or pull into big chunks if it’s fall-apart tender.
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Mix the juices and sauce in the cooker for a smooth, creamy topping. Taste and add a little more salt or pepper if you want.
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Put the meat back in the cooker, letting it soak in the sauce. Spoon some on top to make it shiny and yummy.
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Serve right from the cooker! Add extra sauce and juices on each plate.