Photo: Oxmoor House
Hands-on Time
24 Mins
Total Time
3 Hours 24 Mins
Yield
Serves 12 (serving size: 3 ounces beef, 1/12 of vegetables, and 1 1/2 teaspoons horseradish cream)

Serve over egg noodles, as a sandwich, or simply on its own–this pot roast is perfection!

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Heat an ovenproof 6-quart Dutch oven over medium heat. Add oil; swirl to coat. Add roast to pan. Cook 10 minutes, turning to brown on all sides. Remove from heat. Add onion, carrot, garlic, and rosemary to pan. Sprinkle roast and vegetables with salt and pepper. Add 1/2 cup water to pan. Cover and bake at 325° for 3 to 3 1/2 hours or until meat is fork-tender, turning roast halfway through cooking time.

Step 3

While roast bakes, combine sour cream and horseradish in a small bowl.

Step 4

Skim fat from drippings. Break roast into large chunks with 2 forks. Serve roast with vegetables, pan drippings, and horseradish cream. Garnish with parsley, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Real Family Food

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