Confession: I’m a little obsessed with horseradish—especially when it comes to beef. I’ve kept the beef itself super simple, but it still holds its own on flavor. Use your favorite buns and then smother it with creamy horseradish.
For more beefy sandwiches, try our Ground Beef Cheesesteak or our Mississippi Pot Roast Sliders.
Why My Recipe
- Throw it in the slow cooker, head to work, and come home to a delicious dinner!
- A quick-sear method gives the perfect browning that adds depth of flavor.
- Caramelized onions and horseradish give big flavor you won’t be able to resist!
This simple beef roast is flavored with garlic, a little salt and pepper, and Worcestershire sauce. The combination makes the perfect savory beef roast with a little tang and onions on top that caramelize while cooking low and slow all day long. Throw that tender, fall-apart beef on a bun and smother it with a creamy, prepared horseradish. This is found in the condiment aisle, but be sure to check the label. Creamy is an important distinction. If you need to thin it out, mix it with a little sour cream.
Ingredient Notes
- Beef Chuck Roast: This cut is ideal for its fat content and tenderness when slow-cooked. For a leaner option, round roast or brisket can be used, though it may result in a less tender texture.
- Garlic: Freshly minced garlic provides the best flavor, but jarred minced garlic works in a pinch.
- Onion: Use a white or yellow onion. Slice thinly for even cooking.
- Worcestershire Sauce: Adds depth of flavor. Soy sauce or balsamic vinegar can be substitutes.
- Prepared Horseradish: Not everyone loves horseradish, but trust us on this one—it adds a deliciously tangy flavor to the meat that you will love. Ensure you’re using prepared horseradish, not a jarred creamy horseradish sauce. This can be found in the condiment section.
- Sour Cream: Mix your horseradish with a little sour cream to create a sauce. Plain Greek yogurt also works great.
To Sear or Not to Sear
That is the question! I recommend that you sear the roast in a skillet before sticking it in the slow cooker. This extra step is optional, but it is so worth it for the flavor and texture that the browning gives the meat.
Additionally, cooking it in a slow cooker allows for the flavors to really develop. All of this put together gives you a pot roast with rich, savory flavor and tender, melt-in-your-mouth beef.
Buns or Bread
This savory, shredded beef sandwich is so good! Your typical sandwich has two, basic slices of bread but who says it has to be that way? For this recipe, we used a bun, which is great because it soaks up all of that delicious beefy, horseradish flavor. However, you really could go with a few slices of bread, although I’d recommend something a little more substantial to hold it all together.
Bread: We recommend a thick, crusty bread like a sourdough or a rustic artisan bread. Make sure to slice into about a half-inch-thick slices and give it a toast for color and texture.
Buns: You have to try my Homemade Pretzel Buns. These pair perfectly with this sandwich, especially because both horseradish and pretzels have German origins. If you’d like a softer bun, try our Brioche Hamburger Buns… or just pick up some buns from the store if you’re looking to save some time!
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 5 days.
Freeze leftover shredded beef and place it in a freezer-safe bag or container for up to 3 months. When you’re ready to eat, thaw overnight in the refrigerator.
Reheat in a skillet over medium-low heat, occasionally stirring, until warmed through.
Microwave portions on high in 30-second increments, stirring in between, until heated evenly.
