french onion roast

1  lb.		baby red potatoes
1  lb.		boneless chuck roast, cut into 4 portions
8  ounces		cremini mushrooms, sliced
2		sliced onions, thinlies sliced
3		garlic cloves,s grated
1  tablespoon		fresh thyme, chopped
2  cups		beef stock
1  ounce		Salt and pepper, to taste
8  tablespoons		sour cream
1  tablespoon		horseradish
2  tablespoons		chives, finely chopped

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Place the baby potatoes down into the bottom of a slow cooker.

In a skillet, Season the beef chucks with salt and pepper and brown on both sides w a little bit of stock, then place it into the slow cooker pot along with the potatoes. In the same skillet, adding stock when needed, brown up the mushrooms; add them to the pot with the meat. Using same skillet again, sauté the onions, garlic and thyme until softened and fragrant. Remove to the pot with meat and mushrooms and top with the stock. Season with salt and pepper. Cover and cook undisturbed, for 4 hours high or 6-8 hours low.
In a small bowl, mix up the sour cream with the horseradish, chopped chive, salt and pepper; set aside.
Once beef is nice and tender, serve up each chunk with some of the braised mushrooms onions and potatoes, and top with a dollop of spicy horseradish sauce!