Homesick Texan Pot Roast

The perfect smoky pot roast that is served up with a horseradish jalapeno sauce that is to die for!

This recipe was supposed to be Homesick Texan Brisket because if my brother-in-law has conveyed anything about Texans...it's that they love their brisket. However, brisket is an expensive cut of meat, so I opted for the cheaper chuck roast. Sorry, not sorry, Texans. This is still a pretty great recipe and if you have a brisket to make, definitely use this recipe for it! I really love that there is molasses in this because it adds such a nice smoky richness to the meat. It also has a jalapeno horseradish sauce which was the most surprising part of the recipe to me. It's not pictured, but it was absolutely wonderful and I wish I always had some on hand. In fact, I'm not sure why I don't always have some on hand. I need to make some asap!
(Print)
What you need:
For the beef:

• 8 cloves minced garlic, divided
• 1 Tbsp. salt
• 1 Tbsp. ground black pepper
• 1/4 tsp. cayenne pepper
• 2 Tbsp. molasses 
• 2 Tbsp. yellow mustard
• 3 to 4 lb. chuck roast or flat cut brisket
• 1 onion, sliced into slivers
• 1 Tbsp. vegetable oil
• 1 cup beef broth

For the horseradish jalapeno sauce:

• 1 tsp. horseradish
• 1 cup sour cream
• 1 clove minced garlic
• 1 pickled jalapeno
• Salt to taste

Directions:

1. Combine 2 cloves minced garlic with salt, pepper, cayenne, molasses, and mustard to form a paste.
2. Rub paste all over brisket and let sit at room temperature for 1 hour. 
3. In an ovenproof pot (cast iron or Dutch oven, etc.), heat vegetable oil over medium-high heat.
4. Add onion to pot and cook until they begin to brown at the ends.
5. Add remaining 6 cloves minced garlic with beef broth and scrape the bottom to get any cooked bits.
6. Add beef, fat side up, and spoon the cooked onions over the top. Cover with the lid.
7. Cook in a preheated 250 degree oven for 5 to 6 hours or until brisket falls apart with a fork.
8. After the beef is put into the oven, make horseradish jalapeno sauce by stirring together all ingredients and refrigerating until serving time.
9. Remove from oven, uncover, and allow brisket to rest for 20 to 30 minutes before serving. If using roast, skip the resting. 
10. Serve with horseradish jalapeno sauce.

Recipe slightly adapted from Country Cleaver

Ilove pot roast as much as I love steak and this Tuscan Grilled Steak is the best steak ever! And if you're hunting for a pot roast that is mouthwateringly good, check out this Barbecue Pot Roast from The Gunny Sack.

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