Classic Roast with Horseradish and Root Vegetables
Ingredients
1 bag Harmony Valley Soup Mix
1 4-5 pound beef chuck roast, or pork shoulder roast
2 tablespoons canola or avocado oil
1 teaspoon each salt and pepper
3 tablespoons prepared horseradish
1 tablespoon whole grain mustard
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 teaspoon dried thyme
2 teaspoons salt
1 teaspoon pepper
1 cup sour cream
1 large onion, chopped
1 cup beef broth or dry red wine
Preparation
Wash vegetables in soup mix, trim or peel if needed, and cut into 1 ½ inch pieces. Set aside.
In a small bowl, combine horseradish, mustards, maple syrup, thyme, and ½ teaspoon each salt and pepper. Reserve half of the mixture. Mix the other half with the sour cream and cover and refrigerate.
In a large dutch oven, heat oil over medium high heat. Season roast with 1 teaspoon each salt and pepper. Sear roast on all sides in the pot, forming a nice brown crust, approximately 3-4 minutes per side. Remove roast from pot and lower heat to medium. Add a bit more oil if needed.
Sauté onion in oil for 5 minutes. Add chopped vegetables and sauté 5 minutes more.
Rub half of the horseradish mixture over the roast. Move vegetables to the sides of the pot and place the roast in the middle. Add 1 cup broth or wine, cover the pot, and roast in the oven at 325 for 1-2 hours. Test for tenderness at 1 hour, adding more liquid if needed.
When done, remove roast and vegetables to a platter and cover with foil to keep warm. Serve with the horseradish mustard cream sauce, and over mashed potatoes if you like.
Optional: Strain cooking liquid and use as a sauce.
NEXT DAY: Add leftover shredded meat, vegetables, and liquid to a pot, add enough beef broth to make a soup.
