Creamy Beef Horseradish Pot Roast

Ingredients

Directions

1. 1In a large skillet over medium-high heat, cook the chopped bacon until crispy. Remove bacon and set aside, leaving the drippings in the pan. Season chuck steak chunks generously with salt and half the black pepper, then brown them in the bacon fat in batches. Transfer browned beef to a slow cooker.
2. 2Add the red onion, garlic, red peppers, celery, carrots, and potatoes to the slow cooker with the beef. Tuck in the rosemary and thyme sprigs. Whisk together the beef stock and au jus packets, then pour over everything. Scatter the cooked bacon on top.
3. 3Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is fork-tender and the vegetables are cooked through.
4. 4About 30 minutes before serving, remove about 1 cup of the cooking liquid and whisk it together with the cream cheese, sour cream, horseradish, and remaining black pepper in a bowl until smooth. Stir this mixture back into the slow cooker and let it heat through. Taste and adjust seasoning, adding more horseradish or pepper if you want more kick.