Published: by Absolutely Recipes, in the Meat recipes category.
1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)
2 TBSPs 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 TBSPs horseradish sauce
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
2 garlic cloves, minced
1-1/2 to 2 TSPs celery salt
3 TBSPs cornstarch
1/3 cup cold water
In a large skillet, brown roast on all sides in oil over medium-high heat; drain.
Place carrots and potatoes in a 5qt 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 until meat and vegetables are tender, about 8 hours.
Combine cornstarch and cold water until smooth; stir into slow cooker.
Cover and cook on high until gravy is thickened, about 30 minutes.
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