Description
Pot Roast with herbed horseradish gravy will melt in your mouth.
Ingredients
For the Beef:
3 pounds beef roast
2 tablespoons olive oil
2 onions, coarsely chopped
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
8 cloves garlic, smashed
15 sprigs fresh oregano
8 sprigs fresh thyme
3 fresh bay leaves
25 black peppercorns, whole
1 teaspoon cayenne
24 ounces gluten free beer
3–5 cups beef broth
For the vegetables:
1 pound baby carrots
1 pound pearl onions
2 turnips
For the gravy:
4 cups beef broth
1 cup beef broth combined with 1/4 cup cornstarch
3 T horseradish, straight-extra hot
3 tsp chives, minced
3 tsp dill, minced
2 tsp parsley, minced
1/2 cup sour cream
1/3 cup heavy cream
1 tsp kosher salt
1/4 tsp fresh ground black pepper
Instructions
For the Beef:
- Brown the beef in olive oil.
- Remove the meat from the pan and brown the coarsely chopped onions for about 10 minutes.
- Add the garlic cloves and cook for another 3-4 minutes.
- Deglaze with the beer.
- Return the roast to the roasting pan and add all remaining ingredients, except the other fresh vegetables.
- Cover and cook on the stove for 2 1/2 hours.
- Carefully remove the roast from the pan.
- Strain and remove the cooked vegetables from the pot.
- Return the roast and liquid to the pot and add your vegetables, then return to heat and cook an additional hour.
For the Gravy:
Heat 4 cups of broth in a large skillet.
Mix one cup of broth and cornstarch together and add to the heated broth, whisk together.
Bring to a boil for 5 minutes, continuously whisking.
Reduce heat and add the horseradish, salt, pepper, and sour cream.
Add the heavy cream and fresh herbs.
