*This recipe is low-carb if you omit or sub the potatoes.
Pot Roast with Sour
Cream-Horseradish Sauce (Slow Cooker)
1 boneless beef chuck roast (3 lb.)
1 lb baby-cut carrots
6 small red potatoes, cut in half
2 dried bay leaves
1/2 – 1 jar (5 oz.) horseradish, drained
1 env. onion soup mix
1 can (10 3/4 oz) cream of chix soup
1/2 cup sour cream
2 Tbl flour
2 Tbl flour
Remove any netting or string around beef. In slow cooker, place carrots, potatoes and
bay leaves. Rub horseradish over beef;
place beef on vegetables. Sprinkle with
dry onion soup mix. Pour soup over
all. Cover and cook on low heat for 8-10
hours. Remove beef from cooker, place on
cutting board. Cut beef into slices or
shred. Remove and discard bay
leaves. Remove veggies from cooker with
slotted spoon. Stir sour cream into
cooking juices in cooker with wire whisk to make a sauce to serve over
everything. If it’s too thin, transfer
sauce to a saucepan, add flour to sauce and boil on the stove to thicken.
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