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Piece of roast chicken on vegetables


Piece of roast chicken on vegetables

There was not a single bite of this dish left at the end of dinner


3 pounds roast

3 pounds russet potatoes (quartered) or baby potatoes

2 pounds carrots (quartered and peeled)


1 teaspoon onion powder or 1 onion, sliced ​​

3 teaspoons minced garlic (optional)

½ cup prepared horseradish (not sauce version)

4 cups beef broth

Oil for browning


For the sauce:

2 tablespoons flour

2 tablespoons butter

2 cups slow cooker cooking liquid



Heat oil in a skillet over medium-high heat. Season the roast with salt and pepper and then fry until golden brown on all sides.
Add the potatoes and carrots to the slow cooker. Season.
Place the braised meat over the vegetables.Sprinkle with onion powder or add sliced ​​onions and garlic.

Spread the horseradish over the roast.
Carefully pour the beef broth around the roast.
Cook on low heat for 8-10 hours or on high heat for 4-6 hours until the meat is tender.

For the sauce:

Remove the roast and vegetables from the slow cooker.Melt the butter in a saucepan and add the flour to form a roux.

Gradually stir in 2 cups strained cooking liquid from the slow cooker.
Cook until the sauce is the desired thickness


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