Pot Roast With Mashed Potatoes And Horseradish Gremolata Recipes

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HORSERADISH POT ROAST



Horseradish Pot Roast image

We tasted a dish similar to this while at a horseradish festival in Illinois. I like to serve it over noodles. The recipe is easily adaptable for stovetop cooking, too. -Barbara White, Katy, Texas

Provided by Taste of Home

Categories     Dinner

Time 8h10m

Yield 6 servings.

Number Of Ingredients 13

1 boneless beef chuck roast (2 to 3 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium onions, thinly sliced into rings
1 jar (6 to 6-1/2 ounces) prepared horseradish
1/4 cup dry white wine or beef broth
1 tablespoon butter, melted
1 garlic clove, minced
1 tablespoon sugar
2 tablespoons all-purpose flour
2 tablespoons cold water
Hot cooked egg noodles
Minced fresh thyme, optional

Steps:

  • Place roast in a 6-qt. slow cooker; sprinkle with salt and pepper. Top roast with onions. In a small bowl, combine next five ingredients; pour over roast and onions. Cook, covered, on low until meat is tender, 7-8 hours. , Remove roast; cool slightly and shred with two forks. Skim fat from cooking juices. Mix flour and water until smooth; gradually stir into juices. Return beef to the slow cooker. Cook, covered, on high 15-30 minutes or until sauce is thickened. Serve with noodles. If desired, top with minced thyme.

Nutrition Facts : Calories 320 calories, Fat 17g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 395mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.

POT ROAST WITH MASHED POTATOES AND HORSERADISH GREMOLATA



Pot Roast With Mashed Potatoes and Horseradish Gremolata image

Make and share this Pot Roast With Mashed Potatoes and Horseradish Gremolata recipe from Food.com.

Provided by Food.com

Categories     Mashed Potatoes

Time 4h30m

Yield 6-8 serving(s)

Number Of Ingredients 28

5 lbs angus beef blade roast
5 tablespoons blended oil (25% olive, 75% canola)
kosher salt & freshly ground black pepper
4 carrots, cut into 1-inch chunks
4 stalks celery, cut into 1-inch chunks
2 onions, cut into 1-inch chunks
4 cups tomatoes, diced
4 tablespoons tomato paste
5 sprigs fresh rosemary
5 sprigs fresh thyme
1 head garlic, cloves separated and peeled
3 cups chicken stock
2 cups red wine
1 bunch parsley stems
2 cups baby carrots
1 cup fennel, sliced
1 cup white pearl onion, peeled and halved
1 cup peas
3 lbs yukon gold potatoes, peeled
kosher salt
1 cup butter, cut into pieces
1 -1 1/2 cup creme fraiche
fresh ground black pepper
1/2 cup fresh parsley, minced
1/4 cup fresh horseradish, shredded
1 tablespoon extra virgin olive oil
1 lemon, zest of, plus 1 teaspoon lemon juice
kosher salt

Steps:

  • Special equipment: butcher's twine.
  • For the pot roast:.
  • Cut the beef into six to eight 10-ounce portions and truss them in butcher's twine. Heat the oil in a large pot over medium-high heat. Season the beef with salt and pepper. Working in batches, sear each piece on all sides, about 5 to 7 minutes each. Remove the beef from the pot and add the chunks of carrots, celery and onions; cook over high heat until browned, 10 to 15 minutes. Add the diced tomatoes, tomato paste, rosemary, thyme and garlic and cook for 2 to 3 minutes.
  • Return the beef to the pot. Cover with the chicken stock, red wine and parsley stems. Cover the pot and cook until the roast is tender, 3 to 3 1/2 hours.
  • Bring a pot of salted water to a boil. Cook the baby carrots, fennel, onions and peas to al dente, 3 to 5 minutes each. Shock in ice water to stop the cooking process and set aside.
  • Remove the beef from the pot and set aside. Remove the butcher¿s twine from the beef. Simmer the remaining liquid in the pot until reduced by half, 30 to 45 minutes. Strain the liquid, discard the solids and reserve for serving.
  • For the mashed potatoes:.
  • Cover the potatoes in a pot with cold salted water. Bring to a boil, lower to a simmer and cook until the potatoes are fork-tender. Drain the potatoes and put them through a ricer. While the potatoes are still hot, whip in the butter and add the creme fraiche to taste. Season with salt and pepper.
  • For the horseradish gremolata:.
  • Combine the parsley, horseradish, oil, lemon zest and lemon juice in a medium bowl. Season with salt.
  • To serve:.
  • Heat up the reserved pot roast sauce in an oven-safe pot. Add the beef to the sauce and cook in the oven until hot and fork-tender, 15 to 20 minutes.
  • Add the reserved baby carrots, fennel, onions and peas to the pot and cook for 5 minutes.
  • Pour the sauce, pot roast and vegetables over the mashed potatoes and top with the horseradish gremolata.

Nutrition Facts : Calories 972.1, Fat 61.4, SaturatedFat 30.9, Cholesterol 139.3, Sodium 659.2, Carbohydrate 83.1, Fiber 12.3, Sugar 17.7, Protein 14

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