Instructions:
Sear the roast: Heat oil in a pan over medium-high heat. Season the chuck roast with salt and pepper. Sear on all sides until browned.
Layer vegetables: Place potatoes and carrots in the slow cooker. Season with salt and pepper.
Add roast: Add the seared chuck roast on top of the vegetables. Sprinkle onion powder or add sliced onions and minced garlic (if using).
Spread horseradish: Spread prepared horseradish over the top of the roast.
Pour beef stock: Pour beef stock around the meat, avoiding disturbing the horseradish.
Cook: Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until the meat is tender and easily shreddable.
Gravy Instructions:
Remove meat and vegetables: Once the pot roast is cooked, remove the meat and vegetables from the slow cooker and set aside.
Make roux: In a saucepan, melt butter over medium heat. Stir in flour to make a roux.
Add cooking liquid: Slowly add 2 cups of the strained cooking liquid from the slow cooker to the roux while whisking continuously.
Cook gravy: Cook the gravy until it thickens to your desired consistency.
Serve: Serve the pot roast with the vegetables and drizzle the gravy on top. Enjoy!
