Name: Pot Roast with Horseradish & Mustard Gravy
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Ingredients: 1 three-five pound chuck roast; 2 teaspoons salt; 1 teaspoon pepper; 3 tablespoons olive oil; 2 medium onions, peeled and cut into 1-inch chunks; 3 stalks celery, cut into 1-inch chunks; 3 carrots, peeled & cut into 1-inch chunks; 3 cloves garlic, peeled and minced; 1/4 cup all-purpose flour; 1/2 cup dry red wine; 3 cups beef stock; 3 sprigs fresh thyme; 2 dried bay leaves; 1 sprig rosemary; 1/3 cup yellow mustard; 3 tablespoons prepared horseradish; 1 teaspoon cornstarch, whisked into 2 tablespoons water (optional)

Ingredients

1 three-five pound chuck roast
2 teaspoons salt
1 teaspoon pepper
3 tablespoons olive oil
2 medium onions, peeled and cut into 1-inch chunks
3 stalks celery, cut into 1-inch chunks
3 carrots, peeled & cut into 1-inch chunks
3 cloves garlic, peeled and minced
1/4 cup all-purpose flour
1/2 cup dry red wine
3 cups beef stock
3 sprigs fresh thyme
2 dried bay leaves
1 sprig rosemary
1/3 cup yellow mustard
3 tablespoons prepared horseradish
1 teaspoon cornstarch, whisked into 2 tablespoons water (optional)

Instructions

Preheat the oven to 275 degrees Fahrenheit/135 degrees Celcius.
Salt and pepper the roast.
In a large, oven-safe pot with a lid, heat the olive oil over medium heat. Brown the roast on all sides, about 2-3 minutes each side and remove to a plate.
Cook the onions, carrots and celery for about 5 minutes. Add the garlic and cook for an additional 30 seconds. Remove the vegetables to a plate, reserving the fat.
Whisk the flour into the fat and cook until nutty-smelling and browned. Whisking constantly, add the red wine and beef stock.
Put the vegetables back in the pan with the thyme, bay leaves and rosemary. Add the roast on top of the vegetables. Cover the pan and bring the liquid to a boil.
Place the pan in the oven, covered until cooked, about 3-4 hours depending on the size of the roast. It’s done when the meat flakes when poked with a fork.
Remove the roast to a cutting board to rest. Discard the vegetables, reserving the liquid in the pan.
After skimming the fat from the juices, bring the liquid back to a simmer over medium heat. Whisk in the mustard and horseradish and allow to cook for 5 minutes. Depending on your preference for gravy thickness, you can whisk in the cornstarch slurry to thicken it.
Serve with mashed potatoes and cider-glazed carrots and gravy poured over.

Nutrition

Serving Size: 6