There wasn’t a single bite left of this dish by the end of dinner

3.25 pounds of russet potatoes, cut into quarters, or tiny potatoes

carrots, peeled and quartered, 2 lb.

1 teaspoon of onion powder (or 1 sliced onion)

*Optional: 3 tablespoons of minced garlic

one and a half cups of prepared horseradish (not the sauce kind)

four cups of beef broth

Oil

Given the gravy:

(2) tablespoons of flour

3/4 cup of butter

2 cups of cooking liquid for a slow cooker

Instructions:

1. In a skillet over medium-high heat, heat the oil for searing. Before cooking, season the chuck roast with pepper and salt. Brown the meat by searing it on both sides.

Second, pile the slow cooker with the carrots and potatoes. The time of year.