A recipe I grew up with--simple to prepare and simply delicious. When roasted like this, the sharpest prepared horseradish mellows and gives the natural juices and every bite a unique flavor. The braising juices, whether thickened with flour for a gravy (as my mom did) or not, are great over mashed potatoes. I found no clues as to the origin of this recipe, but the specified "round-bone" pot roast and the fact that my mom gathered most of her recipes during the late 40's and 50's probably means she or dad found it in a local newspaper or got it from a friend or co-worker. Note that the recipe doesn't call for browning the roast first.
Eventually I converted the recipe to a slow-cooker (my husband prefers this method): Reduce water to 1/8 cup or omit altogether. Spread horseradish over entire top of roast. Cover and cook on low for 10-12 hours without lifting lid.
3 to 4 pounds
"round-bone" or boneless chuck roast
Ground black pepper
water, or more as needed
Enough bottled prepared horseradish to cover the top of roast
In This Recipe
Wipe roast with damp paper toweling and trim excess fat. Generously sprinkle both sides with onion salt and pepper. Place in a covered roasting pan just large enough to fit the roast and add 1/2 cup water. Cover and roast in a preheated 350 degree F oven for 35 minutes per pound.
Halfway through the total cooking time, cover the top of the roast with horseradish. If needed, add more water at this time.
Serve with the natural juices (separating the excess fat), or thicken with a fat and flour roux for gravy. Buttery mashed potatoes are highly recommended.
You can make this the day before you plan to serve it: When the pot roast is done, let cool, and then refrigerate the roast in the fat and juices overnight. Be sure the liquid does not cover the horseradish topping. The next day remove the solidified layer of fat (that's why it's important that the fat doesn't cover the top--you'll pull the horseradish off with it). Reserve enough of the fat to make a roux for gravy, if desired. Reheat the roast and serve. It will be even better than if served immediately.