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Kelly’s Midwest “Cold Remedy” Pot Roast

The memory is as clear as the broth from a perfectly simmered stock: a blustery November evening, the kind that sends shivers down your spine even through a thick coat. My grandmother’s kitchen, usually bustling with activity, was unusually quiet save for the gentle bubbling emanating from a large, lidded pot on the stovetop. The air, however, was anything but quiet – it thrummed with the promise of comfort, a symphony of savory aromas that wrapped around me like a warm hug. It smelled like love, patience, and the unwavering promise that everything would be alright, a scent I now associate with this incredible pot roast.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Servings: 6
Dietary Type: Not specified

Ingredients

3 ½ – 4 lbs chuck roast or blade roast
2 tablespoons oil
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
⅓ cup prepared horseradish (not creamed!)
¼ cup spicy brown mustard (or Dijon mustard)
1 (14 ounce) can beef broth, 2 cans if roast is 4 lbs (or more)
1 large onion, sliced
8 red potatoes, unpeeled, quartered
8 carrots, peeled, cut into thick slices (or use baby carrots!)
4 tablespoons butter

Equipment Needed

Large frying pan
Large, deep casserole dish with lid
Heat-proof measuring cup (for gravy)
Small container with lid (for gravy)

Instructions

Begin by preparing the chuck roast or blade roast. Sprinkle one side with half of the salt and half of the black pepper.
Heat the oil in a large frying pan over medium-high heat until very hot. Place the seasoned side of the roast down into the hot oil to sear and brown. This step is crucial for developing rich flavor.
Season the other side of the roast with the remaining salt and pepper while the bottom side is browning.
Once the bottom side is nicely browned (about 5-7 minutes), turn the roast over and brown the other side.
Turn off the heat under the frying pan.
In a large, deep casserole dish with a lid, pour in the beef broth. Add half of the sliced onion to the broth.
Spread the top side of the roast with half of the prepared horseradish and half of the mustard. Place the roast, horseradish and mustard side down, into the prepared casserole dish.
Spread the top side (now facing up) of the roast with the remaining horseradish and mustard.
Cover the roast with the rest of the sliced onion.
Dot the top with the butter.
Cover the casserole dish with the lid and bake in a preheated 325°F (160°C) oven for 2 ½ hours. Every 45 minutes, carefully turn the meat over, re-topping it with some of the cooked onion from the bottom of the dish. This helps ensure even cooking and distribution of flavors.
After 2 ½ hours, add the quartered red potatoes and sliced carrots to the casserole dish.
Recover the dish and bake for 1 hour longer, basting the vegetables with the broth every 15-20 minutes. This helps them cook evenly and absorb the delicious flavors of the broth and roast.
Once the roast and vegetables are tender, remove the casserole dish from the oven. Place the meat and vegetables onto a large serving platter.
Serve immediately with the broth from the casserole dish. Warm, crusty French bread and butter are excellent accompaniments.
(Optional) For Gravy: Skim some of the fat off the broth. Pour the broth into a heat-proof measuring cup, adding enough water to measure 2 cups (if needed). Pour into frying pan. Shake ½ cup of cold water with ¼ cup flour in tightly covered container, and slowly stir into broth. Heat to boiling, stirring constantly. Boil and stir 1-2 minutes.
(Optional) For More Gravy: Use a 32 oz box of beef broth, and thicken with 3-4 tablespoons cornstarch mixed with 3-4 tablespoons cold water at the end. Cook the meat and vegetables with all of the broth first.

Expert Tips & Tricks

Searing is Key: Don’t skip the searing step! It creates a beautiful crust and adds depth of flavor to the roast. Ensure the oil is hot before adding the meat to achieve a proper sear.
Mustard and Horseradish Mystery: Don’t be intimidated by the mustard and horseradish. As the roast cooks, the flavors mellow beautifully, creating a savory and complex profile that doesn’t taste overly spicy.
Adjust Broth as Needed: If your roast is particularly large or your casserole dish is shallow, you may need to add more beef broth to ensure the meat is partially submerged during cooking.
Check for Tenderness: The roast is done when it’s fork-tender. A meat thermometer inserted into the thickest part should read around 190-200°F (88-93°C).
Consider adding a bay leaf or a sprig of fresh thyme to the casserole dish for added aroma and flavor. Remember to remove them before serving.

Serving & Storage Suggestions

Serve Kelly’s Midwest “Cold Remedy” Pot Roast hot, right from the platter. The tender roast, flavorful vegetables, and rich broth create a complete and satisfying meal. Crusty bread is perfect for soaking up the delicious juices.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze individual portions for up to 2-3 months. To reheat, simply warm in a saucepan over medium heat or microwave until heated through. Add a splash of beef broth or water if needed to prevent drying out.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	369 kcal	N/A
Calories from Fat	121 kcal	N/A
Total Fat	13.5 g	20%
Saturated Fat	5.7 g	28%
Cholesterol	20.4 mg	6%
Sodium	969.1 mg	40%
Total Carbohydrate	57.6 g	19%
Dietary Fiber	8.4 g	33%
Sugars	9.7 g	N/A
Protein	7.9 g	15%

Variations & Substitutions

Gluten-Free: Ensure that the beef broth and mustard you use are gluten-free. For the optional gravy, use a gluten-free flour blend or cornstarch to thicken.
Vegetable Variations: Feel free to add other vegetables to the pot roast, such as parsnips, turnips, or celery. Adjust cooking times as needed.
Spice It Up: For a spicier kick, add a pinch of red pepper flakes to the casserole dish.
Wine Addition: Add a cup of red wine after searing the roast for a deeper, richer flavor. Allow the wine to reduce slightly before adding the beef broth.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of meat?
A: While chuck roast or blade roast are recommended for their marbling and tenderness, you can use other cuts such as brisket or round roast. Cooking times may need to be adjusted.

Q: Can I make this in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Sear the roast as directed, then transfer it to the slow cooker with the remaining ingredients. Cook on low for 8-10 hours or on high for 4-6 hours, or until the meat is very tender.

Q: Can I prepare this pot roast ahead of time?
A: Absolutely! You can cook the pot roast a day or two in advance and store it in the refrigerator. Reheat gently on the stovetop or in the oven before serving. The flavors will actually meld together even more, making it even more delicious.

Q: What if I don’t have horseradish?
A: While the horseradish contributes a unique flavor, you can omit it if needed. Consider adding a bit of prepared wasabi paste for a similar, though spicier, kick.

Q: My gravy is too thin! What do I do?
A: Create a slurry of equal parts cold water and cornstarch (or flour). Slowly whisk the slurry into the gravy while it’s simmering until it reaches your desired consistency.

Final Thoughts

Kelly’s Midwest “Cold Remedy” Pot Roast isn’t just a recipe; it’s an experience. It’s the aroma that fills your home, the warmth that spreads through your body, and the feeling of comfort that only a home-cooked meal can provide. So, gather your ingredients, put on some music, and let the magic of this pot roast fill your kitchen. Share it with loved ones, savor every bite, and create your own memories around this timeless dish. And if you tweak the recipe to make it your own, or if it brings you the same comfort it brought me, please let me know. Happy cooking!

Kelly’s Midwest ” Cold Remedy” Pot Roast Recipe