This is a print preview of "Marinated Pot Roast with Horseradish Cream Sauce" recipe.

Marinated Pot Roast with Horseradish Cream Sauce Recipe
by Robyn Savoie

Marinated Pot Roast with Horseradish Cream Sauce

Today I bring to you Horseradish Pot Roast! This recipe…oh my this recipe. If you love horseradish and beef, this marinade is the best. The best.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 8

Ingredients

  • Pot Roast:
  • 3 1/2 Lb. Chuck Roast
  • 1/4 Cup Vegetable Oil
  • 2 Tbsp. Cider Vinegar
  • 1 Tsp. Salt
  • 1 Tsp. Ground Black Pepper
  • 2 Tbsp. Prepared Horseradish
  • 1 Tsp. Garlic, Minced
  • 1 Tsp. Dried Rosemary, Crushed
  • 1 Tbsp. Dried Parsley
  • Horseradish Cream:
  • 1/2 Cup Reduced-Fat Sour Cream
  • 1/2 Cup Reduced-Fat Mayonnaise
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Ground Black Pepper
  • 1 Tbsp. Prepared Horseradish
  • 1 Tbsp. Dijon Mustard
  • 1 Tbsp. Dried Parsley

Directions

1. Place the roast in a crock pot. In a bowl, combine the oil, vinegar, salt, pepper, horseradish, garlic and parsley; mix then pour over beef.
2. Cover and cook for 8 - 9 hours on low setting.
For Horseradish Cream Sauce:
3. In another bowl, combine the ingredients for the horseradish cream. Serve over carved roast.
Tip:
4. This is great with rib roasts, tenderloins and flank steaks. Instead of using the crock pot I mixed the marinade ingredients. Then let rest in refrigerator in a zip bag for at least 2 hours or overnight. Grilled over medium-high heat.