Easy Pot Roast

Everything goes in the pot. Beef roast, stewed tomatoes, beef stock, horseradish, seasonings, and onion. Cover and cook low for 4-5 hours until the meat falls apart. That’s the whole recipe.

The horseradish is what makes this pot roast different from the usual onion soup mix versions. It adds a sharp, peppery bite to the braising liquid that mellows during the long cook into a warm, savory undertone.

The flour gravy at the end is simple but worth doing right. Dissolve the flour in cold water first (never hot, or it lumps), temper with a couple tablespoons of hot cooking liquid, then stir into the pot and cook until thickened. You get a quart of rich, tomato-flecked gravy from the braising juices.

Works in a covered roaster in the oven or a crockpot. The crockpot is more hands-off since you don’t need to check the oven temperature.

Kitchen Tips

• Use a boneless roast for easier slicing. Bone-in roasts taste great but make portioning messier.
• Low and slow is the rule. High heat toughens the connective tissue instead of breaking it down into tender gelatin.
• The meat is ready when it shreds easily with a fork. If it still resists, give it another hour.
• Make the gravy while the meat rests on a warm platter. It only takes 5 minutes.

Variations

• Root vegetable version: Add carrots, potatoes, and celery during the last 2 hours for a complete one-pot meal.
• Beer braised: Replace the beef stock with dark beer for a richer, more complex braising liquid.