Pot Roast With Sour Cream-Horseradish Sauce (Slow Cooker)

*This recipe is low-carb if you omit or sub the potatoes.

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

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

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.