Name: Slow-Cooker Faux Prime Rib Roast
Prep time: 20 min
Cook time: 495 min
Total time: 515 min
Yield: 8 servings
Ingredients: 2 pounds small Yukon Gold or medium red potatoes, quartered; 3 tablespoons water, divided; 1 pound fresh baby carrots; 8 tablespoons butter, softened, divided; 6 tablespoons prepared horseradish; 5 to 6 garlic cloves, minced; 2 teaspoons dried rosemary, crushed; 2 teaspoons dried thyme; 2 teaspoons pepper; 3/4 teaspoon salt; 1 boneless beef chuck roast (4 to 5 pounds); 2 cups beef broth; 1/2 cup white wine or additional beef broth; 1 tablespoon all-purpose flour

This is my first original recipe, inspired by a great holiday dinner with friends. I wanted to see if I could do something similar with a less expensive cut of meat. The Faux Prime Rib Roast can also be baked in a covered Dutch oven at 350° for about 1-1/2 hours or until 165°. The beef is also delicious served with regular or horseradish mashed potatoes. —Kimberly Kuhlman, Bryan, Texas

Ingredients

2 pounds small Yukon Gold or medium red potatoes, quartered

3 tablespoons water, divided

1 pound fresh baby carrots

8 tablespoons butter, softened, divided

6 tablespoons prepared horseradish

5 to 6 garlic cloves, minced

2 teaspoons dried rosemary, crushed

2 teaspoons dried thyme

2 teaspoons pepper

3/4 teaspoon salt

1 boneless beef chuck roast (4 to 5 pounds)

2 cups beef broth

1/2 cup white wine or additional beef broth

1 tablespoon all-purpose flour

Instructions

1 Microwave potatoes with 2 tablespoons water, covered, on high until potatoes just begin to soften, 7-10 minutes, stirring occasionally. Transfer to a 6-qt. slow cooker; add carrots. Meanwhile, mix 6 tablespoons softened butter with horseradish, garlic and seasonings; refrigerate half of butter mixture.

2 In a Dutch oven, heat remaining 2 tablespoons plain butter over medium heat. Brown roast on all sides; transfer to slow cooker. Add broth and wine to Dutch oven; cook 2-3 minutes, stirring to loosen browned bits from pan. Pour over meat. Spread butter mixture over roast; cook, covered, on low until beef is tender, 8-10 hours.

3 Remove roast and vegetables to a serving platter; tent with foil. Mix flour and remaining water until smooth; gradually stir into cooking juices. Cook, covered, on high until thickened, 15-20 minutes.

4 Cut roast into thick slices. Top with remaining butter mixture; drizzle with 1 cup gravy. Serve with potatoes, carrots and remaining gravy.