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Heat a heavy bottom skillet or dutch oven, over medium-high heat. Season meat evenly with 1 to 2 teaspoons of salt and 1/2 to 1 teaspoon pepper, just enough to coat the meat.
Once skillet is hot, add in oil into skillet. Sear roast on each side until browned--about 2-3 minutes per side, or once the meat easily pulls away from the pan.
Layer potatoes and carrots in slow cooker. Sprinkle with 1 to 2 teaspoons salt and 1 teaspoon pepper. Lay the roast in the middle of the vegetables, nestling into the vegetables. Spread the horseradish evenly over the roast. Pour 4 cups beef broth around the meat (not over it, as that would wash away the horseradish). Add in additional stock if needed to be sure the chuck roast is submerged 3/4th of the way with the broth.
Cook on low 10-12 hours or high 5-6 hours.
After the pot roast has cooked, remove from slow cooker and let rest on cutting board, tented with foil to keep warm. Remove the vegetables with a slotted spoon and cover with foil to keep warm as well. Strain the cooking liquid to use for gravy.
Heat 2 tablespoons butter in small saucepan. Whisk in 2 tablespoon flour, and cook for 1 minute. Slowly whisk in 1 to 2 cups of strained liquid, whisking well. Season with salt and pepper and cook until thickened, about 5 minutes.