There wasn’t a single bite left of this dish by the end of dinner

3.25 pounds of russet potatoes, cut into quarters, or tiny potatoes

carrots, peeled and quartered, 2 lb.

1 teaspoon of onion powder (or 1 sliced onion)

*Optional: 3 tablespoons of minced garlic

one and a half cups of prepared horseradish (not the sauce kind)

four cups of beef broth

Oil

Given the gravy:

(2) tablespoons of flour

3/4 cup of butter

2 cups of cooking liquid for a slow cooker

Instructions:

1. In a skillet over medium-high heat, heat the oil for searing. Before cooking, season the chuck roast with pepper and salt. Brown the meat by searing it on both sides.

Second, pile the slow cooker with the carrots and potatoes. The time of year.

The next step is to top the veggies with the seared chuck roast. Before roasting, dust the meat with onion powder if using. Another option is to include chopped garlic and sliced onions.

4. Top the roast with the horseradish that has been made.

5. Add the beef stock to the slow cooker, making sure to pour it around the meat to avoid disturbing the horseradish.

6. Simmer, covered, for 8 to 10 hours on low heat or 4 to 6 hours on moderate heat, or until meat is very soft and readily shredded.

Given the gravy:

1. After the pot roast has finished cooking, take it and the veggies out of the slow cooker and put them aside.

2. While the pan is heated over medium heat, melt the butter. To create a roux, whisk in the flour.

3. With the whisk running continually, gradually pour 2 cups of the strained cooking liquid from the slow cooker into the roux.