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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I enjoy a good pot roast, but I was tired of the same old thing...so I started experimenting. Cooking the beef in horseradish sauce gives it a tangy flavor. Even my 6 and 3-year-olds love this roast with its tender veggies and gravy. Ingredients:
1 beef rump roast or bottom round roast (3 to 3-1/2 pounds) |
2 tablespoons canola oil |
4 medium carrots, halved lengthwise and cut into 2-inch pieces |
3 medium potatoes, peeled and cut into chunks |
2 small onions, sliced |
1/2 cup water |
6 to 8 tablespoons horseradish sauce |
1/4 cup red wine vinegar |
1/4 cup worcestershire sauce |
2 garlic cloves, minced |
1-1/2 to 2 teaspoons celery salt |
3 tablespoons cornstarch |
1/3 cup cold water |
Directions:
1. Cut roast in half. In a large skillet, brown meat on all sides in oil over medium-high heat; drain. Place carrots and potatoes in a 5-qt. slow cooker. Top with meat and onions. Combine the water, horseradish sauce, vinegar, Worcestershire sauce, garlic and celery salt. Pour over meat. Cover and cook on low for 10-12 hours or until meat and vegetables are tender.
2. Combine cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Yield: 6-8 servings.
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