My Midwestern "Cold Remedy" Pot Roast | Just A Pinch Recipes

Name: My Midwestern "Cold Remedy" Pot Roast | Just A Pinch Recipes
Total time: 185 min
Ingredients: 3 1/2-4 pound(s) chuck roast, can sub arm or blade roast; 2 tablespoon(s) vegetable oil, more if needed for searing; 1 teaspoon(s) salt; 1 teaspoon(s) coarse ground pepper; 1/3 cup(s) prepared horseradish, not the creamy kind, the real deal; 1/4-1/3 cup(s) spicy brown mustard to coat, i use gulden's; 1 (32 oz.) - box/cont. beef broth; 1 large onion cut into eighths, seperate pieces from wedges; 1 bag baby carrots, not baby "cut" carrots, be careful-- they are trying to fool us!; 8 red or yukon gold potatoes, unpeeled and quartered; 4 tablespoon(s) butter

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Sprinkle one side of roast with half of salt and pepper and place, that side down, into large frying pan of HOT oil (to sear and brown). Season other side while bottom side...

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Ingredients

3 1/2-4 pound(s) chuck roast, can sub arm or blade roast
2 tablespoon(s) vegetable oil, more if needed for searing
1 teaspoon(s) salt
1 teaspoon(s) coarse ground pepper
1/3 cup(s) prepared horseradish, not the creamy kind, the real deal
1/4-1/3 cup(s) spicy brown mustard to coat, i use gulden's
1 (32 oz.) - box/cont. beef broth
1 large onion cut into eighths, seperate pieces from wedges
1 bag baby carrots, not baby "cut" carrots, be careful-- they are trying to fool us!
8 red or yukon gold potatoes, unpeeled and quartered
4 tablespoon(s) butter