Kelly's Midwest Cold Remedy Pot Roast Recipe

How to Make Kelly's Midwest Cold Remedy Pot Roast

1. Pat a 3-4 lb beef chuck roast dry. Sprinkle one side with 1 tsp salt and 1/2 tsp black pepper. Place this side down in a large frying pan heated with 2 tbsp oil.
2. Season the other side of the roast with remaining salt and pepper while the first side browns.
3. Once browned on the first side, flip and brown the second side.
4. Remove the roast from the pan and set aside.
5. In a large, deep casserole dish with a lid, pour in 2 cups beef broth. Add 1/2 medium yellow onion, thinly sliced.
6. Spread 2 tbsp prepared horseradish and 2 tbsp Dijon mustard over the browned side of the roast.
7. Place the roast, browned side down, into the prepared casserole dish.
8. Spread the remaining horseradish and mustard over the top of the roast.
9. Cover the roast with the remaining 1/2 medium yellow onion, thinly sliced.
10. Dot the top with 2 tbsp butter.
11. Cover and bake in a preheated 325°F (160°C) oven for 2 1/2 hours, turning the meat over and re-topping with some of the onion every 45 minutes.
12. Add 1 lb carrots, peeled and chopped, and 1 lb potatoes, peeled and cubed. Recover and bake for another hour, basting vegetables with the broth every 15-20 minutes.
13. Remove from oven and let rest for 10 minutes before transferring the meat and vegetables to a large serving platter.
14. Serve with warm, flavorful broth, crusty French bread, and butter. Optional: Make a gravy (see instructions below).
15. **For the Gravy:** Skim excess fat from the broth in the casserole dish. Pour the broth into a heatproof measuring cup and add enough water to measure 2 cups.
16. Pour the broth into the frying pan used to brown the roast.
17. In a tightly covered container, whisk together 1/2 cup cold water and 1/4 cup all-purpose flour until smooth.
18. Slowly whisk the flour mixture into the hot broth, stirring constantly.
19. Bring to a boil, stirring constantly. Boil and stir for 1-2 minutes, or until thickened.
20. For a richer gravy, use a 32 oz box of beef broth and thicken with 3-4 tbsp cornstarch mixed with 3-4 tbsp cold water.