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Slow-Cooker Beef Roast and Vegetables with Horseradish Gravy
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Prep Time:
25 minutes
Total Time:
9 hours 25 minutes
Elevate your roast with zesty horseradish and hearty potatoes for a flavorful, comforting meal.
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
Instructions:
  • Make cuts in the top of the beef roast and insert garlic slivers. Spread the beef with 1 tablespoon of horseradish and sprinkle with 1/2 teaspoon of gravy mix. Place the beef in a 3 1/2 or 4-quart slow cooker, then surround it with carrots, potatoes, and celery.
  • Combine 1/2 cup water, remaining gravy mix, salt, and pepper in a small bowl until smooth. Drizzle over vegetables.
  • Cover and simmer on Low for 8-9 hours until perfectly done.
  • When ready to serve, transfer the beef and vegetables from the slow cooker to a serving platter and cover to maintain warmth. In a medium saucepan, combine cornstarch, 3 tablespoons of water, and the remaining 2 tablespoons of horseradish; mix thoroughly. Pour the cooking juices from the slow cooker into the cornstarch mixture and stir well. Bring to a boil over medium-high heat, stirring constantly. Slice the beef and serve with the vegetables and gravy.

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