Slow-Cooked Pot Roast with Mustard & Horseradish Gravy

Name: Slow-Cooked Pot Roast with Mustard & Horseradish Gravy
Ingredients: 2 carrots, peeled and cut in half widthwise; 1 medium yellow onion, peeled, root trimmed but left intact, and sliced into 4 wedges; 3 cloves garlic, smashed; 3 sprigs fresh thyme; 1 large bay leaf; 3 whole cloves or allspice berries; 1 cup homemade or low-salt canned chicken broth; 1 cup dry white wine (such as Sauvignon Blanc); 2 Tbs. tomato paste; 1 boneless beef chuck roast (2-1/2 to 3 lb.); 2 Tbs. olive oil; Kosher salt and freshly ground black pepper; 2 Tbs. brandy; 1/2 tsp. prepared horseradish; 1/2 tsp. grainy prepared mustard; 2 Tbs. sour cream; 1 tsp. all-purpose flour; 2 Tbs. minced fresh flat-leaf pars

Slow-Cooked Pot Roast with Mustard & Horseradish Gravy was pinched from <a href="http://www.finecooking.com/recipes/slow-cooked-pot-roast-mustard-horseradish-gravy.aspx" target="_blank">www.finecooking.com.</a>

INGREDIENTS

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2 carrots, peeled and cut in half widthwise

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1 medium yellow onion, peeled, root trimmed but left intact, and sliced into 4 wedges

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3 cloves garlic, smashed

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3 sprigs fresh thyme

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1 large bay leaf

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3 whole cloves or allspice berries

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1 cup homemade or low-salt canned chicken broth

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1 cup dry white wine (such as Sauvignon Blanc)

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2 Tbs. tomato paste

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1 boneless beef chuck roast (2-1/2 to 3 lb.)

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2 Tbs. olive oil

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Kosher salt and freshly ground black pepper

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2 Tbs. brandy

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1/2 tsp. prepared horseradish

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1/2 tsp. grainy prepared mustard

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2 Tbs. sour cream

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1 tsp. all-purpose flour

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2 Tbs. minced fresh flat-leaf pars

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