This recipe offers a delicious and hearty pot roast cooked to perfection in a slow cooker, paired with a creamy sauce for a comforting meal.
Rub the beef roast with the prepared horseradish, ensuring an even coating.
Let the beef sit for a few minutes after rubbing to allow the flavors to penetrate.
Place the beef roast in the slow cooker.
Ensure the beef is centered in the slow cooker for even cooking.
Add the carrots, potatoes, and onions around the beef in the slow cooker.
Cut the vegetables into uniform sizes for even cooking.
Sprinkle the salt and black pepper over the beef and vegetables.
Adjust the seasoning to your taste preference.
Pour the apple cider over the ingredients in the slow cooker.
Ensure the liquid covers the base of the slow cooker to prevent sticking.
Cover the slow cooker and cook on low for 9-10 hours or on high for 5-6 hours.
Avoid opening the slow cooker during cooking to maintain a consistent temperature.
Remove the beef roast from the slow cooker and let it rest for 10-15 minutes before slicing.
Resting the beef allows the juices to redistribute, making it more tender.
Whisk the sour cream with 1 cup of the cooking juices from the slow cooker to create a sauce.
Warm the cooking juices slightly before mixing with the sour cream to prevent curdling.
Serve the sliced beef with the vegetables and the creamy sauce.
Garnish with fresh parsley for a touch of color and flavor.
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