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

he next step is to top the veggies with the seared chuck roast. Before roasting, dust the meat with onion powder if using. Another option is to include chopped garlic and sliced onions.

4. Top the roast with the horseradish that has been made.

5. Add the beef stock to the slow cooker, making sure to pour it around the meat to avoid disturbing the horseradish.

6. Simmer, covered, for 8 to 10 hours on low heat or 4 to 6 hours on moderate heat, or until meat is very soft and readily shredded.

Given the gravy:

1. After the pot roast has finished cooking, take it and the veggies out of the slow cooker and put them aside.

2. While the pan is heated over medium heat, melt the butter. To create a roux, whisk in the flour.

3. With the whisk running continually, gradually pour 2 cups of the strained cooking liquid from the slow cooker into the roux.

PAID LISTING

4. Reduce heat and simmer gravy for 4 minutes or until thickened to taste.

5. Distribute the pot roast beside the veggies and finish with a sprinkle of gravy. Savor it!