Pot Roast with Horseradish Gravy
Enjoy this hearty family feast of deep roasted beef flavor. (Contributed by Leah G. of Florida.)
Perfect for Passover Seder or any time you want a big comforting and savory meal. Don’t skip the pan drippings gravy—the bite of horseradish mellows out and balances the dish with an aromatic finish.
4 pounds beef brisket
1 Tablespoon vegetable oil
2 large onions, sliced
Salt and pepper to taste
Garlic powder to taste
1 Tablespoon paprika
2 cups water or wine
6 large carrots
4 large all-purpose potatoes, peeled and quartered
1 1/2 cups degreased pot roast pan juices
1 1/2 cups cooked, cut-up pot-roast vegetables
2 Tablespoons horseradish, grated
Dry the surface of the meat.
Heat the oil in a Dutch oven.
Brown the meat over moderately high heat on both sides.
Remove the meat from the pan and discard the pan fat.
Return the meat to the pan and turn the heat to low. Add the onions.
Sprinkle the meat and onions with salt, pepper, garlic powder, and paprika.
Pour in the liquid, cover the pan, and cook over low heat 1 1/2 hours.
Add the carrots and potatoes, baste them with the pan juices, cover the pan and cook another 1 1/2 hours, or until the meat is soft and tender.
When the pot roast is done, remove it from the pan.
Strain the pan juices into a bowl and measure out slightly more than 1 1/2 cups.
Remove and discard the layer of fat that floats to the top, leaving 1 1/2 cups liquid and set it aside.
Measure out 1 1/2 cups of the strained vegetables and puree them in a blender or food processor.
Stir the puree into the 1 1/2 cups pan juices.
Heat this gravy, remove it from the heat, and stir in the horseradish.
Serve the brisket with vegetables and remaining pan juices, plus the horseradish gravy on the side.
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