There wasn’t a single bite left of this dish by the end of dinner

3 lb chuck post
3 lbs quartered russet potatoes or baby potatoes
2 lbs quartered peeled carrots
1 tsp onion powder (or 1 sliced onion)
3 teaspoons minced garlic (optional)
½ cup prepared horseradish (do not use the sauce version)
4 cups beef stock
For the gravy:
2 tbsp flour
2 tbsp butter
2 cups slow cooker cooking liquid
1. Heat the searing oil in a pan over medium-high heat. Season the chuck roast with salt and pepper. Sear the meat on all sides until browned.
2. Place the potatoes and carrots in the slow cooker. Season.
3. Add the seared chuck roast on top of the vegetables. If using onion powder, sprinkle it over the roast. Alternatively, add sliced onions and minced garlic.
4. Spread the prepared horseradish over the top of the roast.
5. Pour the beef stock into the slow cooker but around the meat, so horseradish isn’t disturbed.
6. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and easily shreddable.
For the gravy:
1. Once the pot roast is done, remove the meat and vegetables from the slow cooker and set aside.
2. In a saucepan, melt the butter over medium heat. Stir in the flour to make a roux.
3. Slowly add 2 cups of the cooking liquid from the slow cooker (make sure this is strained from slow cooker) to the roux while whisking continuously.

4. Cook the gravy until it thickens to your desired consistency.
5. Serve the pot roast with the vegetables and drizzle the gravy on top. Enjoy!

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