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horseradish pot roast and vegetables with gravy

There many vegetables in this recipe, but if you’d like to make it with only potatoes, onions, and carrots, it will still work just fine. Additionally, the vegetables can be added all at once, though I think a tastier gravy comes from cooking an onion and a carrot with the beef and liquids for the first hour. No fresh rosemary or thyme? Stick with bay leaves, salt and pepper. Serves 4 + leftovers.


  • 2 tablespoons olive oil
  • 2-3 pounds boneless chuck roast-patted dry with paper towels
  • 1 tablespoon kosher salt, divided—or more to taste
  • 2 teaspoons freshly ground black pepper, divided
  • ¼ cup prepared horseradish
  • 3 cloves garlic, peeled, left whole
  • 1 ½ cups water
  • ½ cup dry red wine
  • 2 bay leaves
  • 2 medium yellow Spanish onions, quartered, divided
  • 4 medium carrots, peeled, cut into 1-inch pieces, divided
  • 1 large parsnip, trimmed, peeled, cored and sliced thinly
  • 1 large turnip, trimmed, peeled, diced
  • 12 Brussels sprouts, trimmed (slice in half if large)
  • 1 large sprig each: fresh rosemary and thyme
  • 2 tablespoons Wondra flour, all purpose, unbleached flour will work, too—for gravy
  • ½ cup water—for gravy


  • Heat oil in a 6-quart Dutch oven over medium-high flame until very warm. Meanwhile, sprinkle the roast on both sides with half of the salt and half of the pepper and pat the seasonings in with your fingers.  Add roast to the hot pot and let brown well for about 5 minutes without moving. Turn the meat over and spread with horseradish.  Let brown well again, then turn to brown on the sides, as well.  Add garlic to bottom of pan; let cook for a minute or so.
  • Pour in the water and wine, add the bay leaves, bring to a boil, and reduce to a low simmer. Add 1 of the onions and one of cut carrots to the pot.  Cover and cook for an hour or so. Tip in the rest of the vegetables, sprinkle them with the other half of the salt and pepper and stir gently, leaving some of the vegetables on top of the roast. Lay the rosemary and thyme on top. Let cook another half hour or more, as needed, checking a time or two to make sure there’s plenty of liquid simmering gently. The dish is done when the roast is at 180 degrees F (+) and all of the vegetables are tender.
  • Remove the roast and vegetables to a serving platter and cover, leaving the broth in the pot.
  • Make the gravy: Bring the broth to a boil. Whisk the flour into the water and whisk the slurry into the bubbling liquids. Reduce heat to a simmer and let cook a few minutes more, stirring, until thickened. Taste and adjust seasonings.
  • To serve: Pour half of the gravy over the meat and serve the rest in a gravy boat or small pitcher at the table. Slice the meat and serve hot.
  • Use the leftovers to make a pot of Beef-Vegetable Soup. Directions in blog post.


Copyright Alyce Morgan, 2019. All rights reserved.