SLOW-COOKER BEEF ROAST AND VEGETABLES WITH HORSERADISH GRAVY

Slow-Cooker Beef Roast and Vegetables with Horseradish Gravy image

Horseradish comes out of the jar and into the recipe for this long-simmering roast, with plenty of potatoes to soak up delicious juices and flavor.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 9h25m

Yield 6

Number Of Ingredients 12

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Ingredients

1 (3-lb.) boneless beef rump or tip roast, trimmed of fat
1 garlic clove, slivered
3 tablespoons creamy horseradish
1 (.87-oz.) pkg. brown gravy mix
3 medium carrots, cut in half lengthwise and into 2-inch pieces
6 to 8 small red potatoes (1 lb.), scrubbed, quartered
1 medium stalk celery, cut in half lengthwise and into 2-inch pieces
1/2 cup water
1/2 teaspoon salt
Dash coarse ground black pepper
2 tablespoons cornstarch
3 tablespoons water

Steps:

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 or 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 for 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.

Nutrition Facts : Calories 360, Carbohydrate 24 g, Cholesterol 120 mg, Fat 1, Fiber 2 g, Protein 48 g, SaturatedFat 3 g, ServingSize 1/6 or Recipe, Sodium 560 mg, Sugar 3 g