Slow Cooker Pot Roast with Gravy and Horseradish Cream

Prep Time: 20 mins | Cook Time: 25 mins | Course: Dinner | Servings: 4

Beef pot roast with potatoes, carrots and mushrooms is the ultimate comfort food. Horseradish cream makes it special and cooking in the slow cooker makes it easy and care free. Inspired by Jennifer at Slow Cooker Gourmet https://slowcookergourmet.net/slow-cooker-pot-roast-with-gravy/ 

2 lb chuck roast

7 cloves garlic, minced

2 tsp onion powder

1 tsp italian seasoning

1 tsp green goddess seasoning or other onion blend seasoning

1 tsp paprika

1 tsp oregano

1 tsp basil

Salt and pepper, to taste

3 Tbsp tomato paste

1 qt beef broth

1 cup red wine (or water)

⅓ cup cornstarch

15 oz can diced tomatoes

1 onion diced

1 cup shortcut carrots

1 cup celery, chopped

1 cup mushrooms, sliced

2 cups mini medley potatoes (or red\gold potatoes halved, quartered if large)

Horseradish Cream:

½ cup whipping cream

½ cup mayonnaise

½ cup horseradish

2 Tbsp dijon mustard

1 tsp whole grain mustard

Salt and pepper, to taste

Whisk all ingredients in a mason jar, sauce will keep for a couple of weeks in the fridge. 

Place roast in a slow cooker and slather with the garlic on both sides. Mix dry seasonings in a small bowl and spoon over the garlic turning to coat both sides. Add in the tomato paste, beef broth and red wine. Mix the diced tomatoes and liquid with the cornstarch and pour into the slow cooker. Add onion, carrots, mushrooms and potatoes. Cover and cook on high for 6 hours or on low heat for 8-10 hours. Roast will be tender enough to pull apart with a fork when done. Serve with horseradish cream at the table.