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Holiday Spiced Chuck Roast with Horseradish Cream
This is a FANTASTIC alternative to the Christmas classic, prime rib. We all know and love it, but let’s be honest, it’s expensive. I wanted to create a dish that scratches that same itch: rich, beefy, sliceable, and impressive, without spending prime-rib money. Most cuts of beef that shine cooked medium-rare (filet, ribeye, strip) come with a high price tag. But tougher cuts like chuck roast are significantly cheaper, and when you treat them the right way, they can eat just as luxuriously. Instead of hot and fast, this roast goes low and slow, giving the collagen time to break down and turn the meat incredibly tender. A gentle braise infused with warm holiday spices, red wine, and a touch of pomegranate builds depth and richness, while keeping the flavors familiar and comforting. Finished with a creamy horseradish sauce, that perfectly cuts through the warmth and richness with a cold, slightly acidic bite. It’s a VERY solid way to switch things up this year for a fraction of the cost.
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