Tasty Crockpot Roast
Why I Love This Recipe
I have made pot roast maybe 10 times or less in my cooking adventures! Two that stick out in my mind are recipes from April and Grace and both were delicious! I researched alot of pot roast recipes on different food blogs to see what kind of recipes were out there! I found that I liked a little of this and a little of that from different recipes, however, I didn't run into a recipe that used creamy horseradish as a rub on the roast and I wanted to make a roast with a horseradish rub and that's exactly what I did!
Our local grocery store had roasts on sale this week for $1.99 a pound and I knew I had to buy one! I really wanted to brown the roast in bacon grease so I bought bacon which was on sale too! I wanted to make the roast while it was fresh and not frozen so we had BLT's for dinner on Friday night and I made the roast Saturday! The aroma in the house was out of this world!
Funny that my DH doesn't like horseradish in any shape or form so after he raved about how good the pot roast was, I asked him, "How well did you like the roast" he replied 100%! I started laughing and told him I had to confess that I had rubbed the roast with creamy horseradish and he said, "Really, just don't over due it" so the barrier between him and horseradish has been broken a tad! That's a start!
I know that roast has a reputation of being a fall/winter comfort food but making it in a crockpot no matter what season it is, is pure comfort food and a great meal anytime! What's not to love about the crockpot doing all the work and it doesn't heat up your house? If you have never used a crockpot liner, I suggest you try it! They are wonderful! No sticking to the sides and very little clean up!
Ingredients You'll Need
3 pounds beef rump roast
1.60 ounce packet brown gravy mix
0.7 ounce packet dry Italian salad dressing mix (found in the salad dressing section)
1 (14 ounce) can beef broth
3 ounces creamy horseradish (Inglehoffer is an awesome brand)
salt and pepper to taste
1 medium onion, cut into wedges
6 medium yukon gold potatoes, cut into quarters
6 ounces baby carrot sticks, ready to use
bacon grease (or oil) for browning the roast
Season the roast with salt and pepper.
Heat the bacon grease in a skillet and brown the roast on all sides.
In the bottom of the crockpot (I use a liner) add a little of the beef broth and then add the browned roast. Sprinkle the brown gravy mix and Italian seasoning mix on all sides of the roast. Rub the roast completely with the creamy horseradish.
Add the potatoes, carrots and onions and distribute evenly in crockpot.
Add the remaining beef broth.
Cook on high 5-6 hours or until desired tenderness.