Slow Cooked Beef Roast and Vegetables With Horseradish Gravy |
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Prep Time: 25 Minutes Cook Time: 515 Minutes |
Ready In: 540 Minutes Servings: 6 |
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The savory gravy makes this wonderful. 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 |
Directions:
1. 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.
2. In small bowl, combine 1/2 cup water, remaining gravy mix, salt and pepper; mix until well blended. Pour over vegetables.
3. Cover; cook on Low setting 8 to 9 hours.
4. Just before serving, remove beef and vegetables from slow cooker; place on serving platter and cover to keep warm.
5. In medium saucepan, combine cornstarch, 3 tablespoons water and remaining 2 tablespoons horseradish; blend well.
6. Pour juices from slow cooker into cornstarch mixture; mix well. Bring to a boil over medium-high heat, stirring constantly.
7. Cut beef into slices. Serve beef with vegetables and gravy.
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