I don’t know about you, but the holidays around here mean a lot of get togethers with family and friends. Serving this beef roast makes for a really nice meal, but it’s so simple. All it takes is adding everything to a slow cooker and walking away. The tricks to a really really tender roast are one, add a small amount of broth and two, let the roast rest for 10 minutes before cutting into it.
My favorite way to serve roast is with horseradish sauce. Find the recipe below. I hope you’re having a happy holiday season so far!
- 1 yellow onion, chopped
- 1 3-4 lb beef chuck roast
- about 1 C broth
- 3 bay leaves
- 1 C sour cream
- 1+ Tbsp horseradish
- ½ tsp salt
- Put the chopped onion on the bottom of a slow cooker. Place the roast on top. Pour the broth over the roast. Make sure there's enough broth to cover the bottom of the slow cooker, and that it covers most of the onion. Do not add so much broth that it comes more than ½ way up the roast.
- Add bay leaves and a generous amount of salt and pepper.
- Cook on high for 4 hours, or on low for 8.
- Prior to serving, remove roast from slow cooker and put on a serving platter. Cover with aluminum foil and allow to rest for 10-15 minutes before cutting.
- While roast is resting, in a small bowl stir together 1 C sour cream with 1 Tbsp horseradish and ½ tsp salt. Keep adding horseradish to taste.
- To serve, cut roast against the grain into large pieces, and serve with horseradish sauce on the side.