Slow Cooked Beef Roast And Vegetables With Horseradish Gravy - cooking recipe

Ingredients

3 lbs boneless beef rump roast or 3 lbs beef tip roast, trimmed of fat
1 garlic clove, slivered
3 tablespoons horseradish cream
1 (7/8 ounce) package brown gravy mix
3 medium carrots, cut in half lengthwise and into 2-inch pieces
8 -10 medium potatoes, cut into pieces
1 celery rib, cut in half lengthwise and into 2-inch pieces
1/2 cup water
1/2 teaspoon salt
1 dash fresh coarse ground black pepper
2 tablespoons cornstarch
3 tablespoons water

Preparation

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.