Slow Cooker
Horseradish Roast
Set it and forget it — this low-carb slow cooker roast is fall-apart tender with a bold, tangy horseradish crust and sweet carrots soaked in savory beef broth. Just 10 minutes of prep and your slow cooker does the rest.
- 2 lb beef roast (chuck or rump)
- 1 jar prepared horseradish
- 1 lb carrots, cut into 2-inch pieces
- 1 small white onion, sliced
- 8 oz baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 8 oz low-sodium beef broth
- — salt & black pepper, to taste
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1
Prep the vegetables
Slice the onion into thin rounds, cut the carrots into 2-inch pieces, slice the mushrooms, and mince the garlic. Season the beef roast generously with salt and pepper on all sides.
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2
Layer the slow cooker
Line the bottom of the slow cooker with the sliced onions in an even layer. Scatter the mushrooms and garlic over the onions. Place the beef roast on top — the vegetables act as a natural rack and infuse the meat with flavor as it cooks.
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3
Apply the horseradish
Spread the prepared horseradish generously over the entire surface of the roast, covering the top and sides. Arrange the carrots around the roast in the slow cooker.
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4
Add the broth
Pour the beef broth into the slow cooker around — not over — the roast, until the bottom 1–2 inches of the roast are covered. This keeps the horseradish crust intact on top.
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5
Slow cook
Cover and cook on low for 7–8 hours, until the roast is fall-apart tender and the carrots are soft. Avoid lifting the lid during cooking — it adds 20–30 minutes each time.
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6
Rest & serve
Carefully transfer the roast to a cutting board and let rest for 5–10 minutes before slicing or pulling apart. Serve with the carrots and spoon the cooking juices over the top.
- Best cut of beef: Chuck roast is ideal for slow cooking — it has enough marbling to stay moist and tender over the long cook time. Rump roast works well too.
- Don't skip the rest: Letting the roast rest before slicing keeps the juices in the meat rather than on the cutting board.
- Add more vegetables: Celery, parsnips, or radishes (which mimic potatoes when slow cooked) are all great additions.
- Horseradish heat: Use extra-hot prepared horseradish if you like a bigger kick, or creamy horseradish for a milder, richer flavor.
- Leftovers: The pulled roast is incredible the next day — serve over cauliflower rice or tucked into a lettuce wrap with a little of the cooking juices drizzled over the top.