Ingredients

• 2 1/2 lbs beef chuck roast, fat removed
• 3 cups baby carrots
• 1 yellow onion, quartered
• 1 cup celery, diced
• 5 large red potatoes, halved
• 1/3 cup minced onion
• 2 tablespoons apple cider vinegar
• 1 bay leaf
• 2 tablespoons olive oil
• 1 1/2 tablespoons horseradish
• 3 cups beef broth
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper