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
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.