La Kitchenette Souris : Pot Roast & Creamy Horseradish Sauce

This is my favorite pot roast recipe, so far, but I am quite sure it will stay a favorite!

NOTE: You will need to begin preparing the horseradish sauce the night before as it requires creme fraiche, and then finish it in the morning, so it thickens properly & tastes right!

I included the creme fraiche recipe at the bottom of this post again.

It is fairly simple, and I am going to make it even simpler for you, since I've made it a few times and made adjustments, as always. 

You will notice other things in the photo below~ they are mashed potatoes with butter and seasoning, and Green Beans with Lemon & Garlic. 

I will be posting the Green Beans recipe before too long, so you will see the same photo again. Heehee

♥

Traditional Pot Roast 

Boneless Pot Roast 

(You could use ones with the bone, I suppose.
Basically we buy whatever is a good price and with this recipe, any size or type works.)

Dijon mustard

salt and freshly ground black pepper

Preheat oven to 425F.

Place the beef in a large roasting tray and spread mustard all over the meat.

(I like to coat it well & work it into the meat a little)

Season well with salt and pepper.

Roast in preheated over for 20 minutes uncovered, then cover and reduce heat to 350 and cook until done.

I cooked a smaller roast about an hour and a half, but basically I just cook it until it is well browned and the juices run clear.
Cooking time will vary depending on the size of your roast.

Baste occasionally while cooking, with roasting juices.

I did this every 20-30 minutes.

♥

Creamy Horseradish Sauce

4-5 Tablespoons hot horseradish sauce

4 Tablespoons creme fraiche

(I use a little more so it's not quite as spicy)

a squeeze of fresh lemon juice

salt and freshly ground black pepper

Mix all together & refrigerate for an hour or two.

The longer it stands, the thicker it gets. 

In case you forget how to make creme fraiche, you combine:

2 cups whipping cream

& 

2 Tablespoons buttermilk (or Keifer)

Mix together in a jar, cover with wax paper, and seal using a rubber band.

Let stand overnight at room temperature.

It should be thick in the morning.