Savory Pot Roast

 

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

• 1 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.
• 2 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.
• 3 Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender.