Slow Cooker Pot Roast with Horseradish Sauce

Ingredients

• Garlic powder

  Spices

  ½ tsp or 2g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Garlic powder

  Spices

  ⅛ tsp or 0.4g

• Chicken broth bouillon

  Dry, cubes

  1 cube or 4g

• Beef round

  Bottom round, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  48 oz or 1.36kg

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Mayonnaise

  Regular, with salt

  ½ cup or 110g

• Horseradish

  Prepared

  1 tbsp or 15g

Directions

1. In a small bowl, combine garlic powder, oregano, thyme, salt, and black pepper. Pat the roast dry and rub the spice mixture all over.
2. Place the seasoned roast in the slow cooker. Add the bouillon cube and 1 cup hot water around the meat. Cover and cook on Low until very tender, 8–10 hours.
3. Transfer the roast to a cutting board and let rest for 15 minutes. Slice thinly against the grain.
4. For the horseradish sauce, stir together sour cream, mayonnaise, and prepared horseradish until smooth. Cover and chill until serving.