Author Notes
Sunday supper has never been easier. I created this easy recipe over 25 years ago and has become a favorite among family and friends. Even if you are not a fan of horseradish, which I am not, you’ll be very surprised. It’s an amazing combination. Hope you enjoy it as well!😋 —BerryBaby
Ingredients
- The Roast
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1
3-4 lb Boneless Chuck Roast
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1 teaspoon
Allspice
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3-4 tablespoons
Prepared horseradish (Hot or mild)
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1 teaspoon
Sea salt
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1
Large onion
- Roasted Vegetables
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8
Carrots
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6
Red or Yukon Gold potatoes
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1 tablespoon
Olive oil
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Sea salt and pepper
Directions
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Oven 350 degrees.
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Pat roast dry. Place in large casserole or a Dutch oven.
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Sprinkle the roast with allspice and salt.
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Spread the horseradish all over the top of the roast.
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Slice onion into 4 quarters and separate the pieces. Place around the roast.
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Do not add any liquid.
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Cover the roast with lid and roast for 2 hours. Do not lift lid until done!
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Carrots/potatoes. Use a baking sheet and rub it with olive oil.
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Cut potatoes (do not peel) into quarters. Peel and cut carrots into 2” pieces.
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Place potatoes and carrots on baking sheet and drizzle with olive oil, sprinkle with salt and pepper.
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After the roast has been in the oven for one hour, put the vegetables on the lowest rack and roast for one hour.
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Take roast out and let it rest for 15 minutes, remove lid.
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Serve with vegetables and juice (which will have an amazing onion flavor)
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NOTE: Vegetables can be made in with the roast but I personally like the caramelized vegetables better. I sometimes turn the broiler on while the roast is resting for extra browning..
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