Ingredients
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3 lbs boneless beef rump roast or 3 lbs beef tip roast, trimmed of fat
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3 tablespoons horseradish cream
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1 (7/8 ounce) package brown gravy mix
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3 medium carrots, cut in half lengthwise and into 2-inch pieces
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8 -10 medium potatoes, cut into pieces
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1/2 cup water
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1/2 teaspoon salt
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2 tablespoons cornstarch
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3 tablespoons water
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1 garlic clove, slivered
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1 dash fresh coarse ground black pepper
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1 celery rib, cut in half lengthwise and into 2-inch pieces
Instructions
- With tip of knife, make cuts in top of beef roast; insert garlic slivers. Spread beef with 1 tablespoon of the horseradish. Sprinkle with 1/2 teaspoon of the gravy mix. Place beef in 3-1/2 to 4-quart slow cooker. Arrange carrots around beef. Top with potatoes and celery.
- In small bowl, combine 1/2 cup water, remaining gravy mix, salt and pepper; mix until well blended. Pour over vegetables.
- Cover; cook on Low setting 8 to 9 hours.
- Just before serving, remove beef and vegetables from slow cooker; place on serving platter and cover to keep warm.
- In medium saucepan, combine cornstarch, 3 tablespoons water and remaining 2 tablespoons horseradish; blend well.
- Pour juices from slow cooker into cornstarch mixture; mix well. Bring to a boil over medium-high heat, stirring constantly.
- Cut beef into slices. Serve beef with vegetables and gravy.