Sunday, August 17, 2008

INGREDIENTS
3 lb. boneless beef bottom round roast or rump roast
1 Tbsp. vegetable oil
8 small red potatoes, quartered
3 cups fresh or frozen baby carrots
1 large onion, coarsely chopped
3 ribs celery, sliced
1 5-oz. jar prepared white horseradish
1 tsp. salt
1/4 tsp. black pepper
1 cup beef broth

DIRECTIONS
Trim excess fat from beef. Heat oil in large skillet over medium heat. Brown beef on all sides.

Place all vegetables in a 4-6 quart slow cooker. Place beef on top of vegetables. Season meat with salt and pepper; spread horseradish over beef. Add stock to crockpot.

Cover and cook on low for 8-10 hours.

To make gravy, heat one cup of juices, with 2 Tbsp cornstarch to boiling, stirring constantly, until thickened. Strain if desired. Serve over meat and vegetables.

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3 comments :

Renata said...

YUM! I'm asking Dave for a slow cooker for my birthday (in Sept - spring, so I'll probably get more use out of it next year) I can't wait to try your recipe when I get it!

Jen said...

Yum, yum, and yum again. Nothing finer than a good piece of beef with some horseradish. I made this and it was delicious. Thanks for a new addition to my OMAC repertoire!

Shelly Reeves Smith said...

We tried this Sunday for dinner and loved it. The meat fell apart and had that perfect savory roast flavor. I thought the horseradish might make it too strong, but it was delicious! Thanks!