Ingredients
3- to 3 1/2-pound beef boneless chuck roast
1
tablespoon vegetable oil
8
small red potatoes, cut in half
3
cups baby-cut carrots
1
large onion, coarsely chopped (1 cup)
1
jar (5 ounces) prepared horseradish
1
teaspoon salt
1/2
teaspoon pepper
1
cup water
Preparation
Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
Place potatoes, carrots and onion in 4- to 6-quart slow cooker. Place beef on vegetables. Mix horseradish, salt and pepper; spread evenly over beef. Pour water over beef and vegetables.
Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender.
