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Pot Roast and Salt-Crusted Potatoes with Horseradish Cream

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    Nutrition Info . . .

    NutrientsProteins, Lipids
    VitaminsB3, B12, D
    MineralsZinc, Copper, Natrium, Calcium, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 3 tablespoons olive oil, plus additional for pan

    2. 2 pounds red and white potatoes, about 1-1/2 inches in diameter

    3. 1 teaspoon coarse or flaked sea salt

    4. 1 1/2 pounds medium carrots, peeled, trimmed and halved lengthwise

    5. 1 3 - 3 1/2 pound boneless beef chuck roast

    6. 2 tablespoons cream-style horseradish sauce

    7. 1/2 cup chilled heavy cream

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 375 degree F. Lightly oil a large heavy roasting pan . Toss potatoes with 1 tablespoon oil and 1 teaspoon salt; place in one side of pan. Toss carrots with 1 tablespoon oil and 1/2 teaspoon salt; place in other side of pan.

    2. Rinse and pat beef dry. Season with pepper and remaining 1 tablespoon salt. Heat remaining 1 tablespoon oil in a large skillet over moderately high heat and brown beef on all sides, about 5 minutes. Place over carrots in pan.

    3. Roast 20 minutes. Reduce oven temperature to 350 degree F and roast, stirring potatoes and carrots, until beef is fork-tender, about 2 hours more. Transfer beef in pan to rack; let stand 15 minutes before carving into 1/3-inch-thick slices.

    4. Meanwhile, whisk horseradish sauce and heavy cream together in a small bowl to soft peaks. Salt and pepper to taste.

    5. Transfer beef, potatoes, and carrots to a platter; serve horseradish cream on the side. Makes 6 servings.

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