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Prep 25min
Total9hr25min
Servings6
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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
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Steps
1
With tip of knife, make cuts in top of beef roast; insert garlic slivers. Spread beef with 1 tablespoon of the horseradish. Sprinkle with 1/2 teaspoon of the gravy mix. Place beef in 3 1/2 or 4-quart slow cooker. Arrange carrots around beef. Top with potatoes and celery.
2
In small bowl, combine 1/2 cup water, remaining gravy mix, salt and pepper; mix until well blended. Pour over vegetables.
3
Cover; cook on Low setting for 8 to 9 hours.
4
Just before serving, remove beef and vegetables from slow cooker; place on serving platter and cover to keep warm. In medium saucepan, combine cornstarch, 3 tablespoons water and remaining 2 tablespoons horseradish; blend well. Pour juices from slow cooker into cornstarch mixture; mix well. Bring to a boil over medium-high heat, stirring constantly. Cut beef into slices. Serve beef with vegetables and gravy.
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Any prepared horseradish can be used in place of the creamy horseradish.
For extra hearty flavor (but more sodium), use beef broth instead of water.
To make the gravy in the microwave, combine the cornstarch, water, horseradish and slow cooker juices in a 4-cup microwave-safe measuring cup. Cook on HIGH for 3 to 4 minutes, or until the sauce boils and thickens slightly, stirring once halfway through the cooking time.
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Nutrition Facts
Serving Size:1/6 or Recipe
Calories
360
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
3g
15%
Cholesterol
120mg
40%
Sodium
560mg
23%
Total Carbohydrate
24g
8%
Dietary Fiber
2g
8%
Sugars
3g
Protein
48g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
28%
28%
Exchanges:
1 1/2 Starch; 6 Very Lean Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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