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Slow Cooker Beef Roast and Vegetables with Horseradish Gravy

Horseradish comes out of the jar and into the recipe for this long-simmering roast, with plenty of potatoes to soak up delicious juices and flavor.

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( 16 Ratings)

16 Ratings

5 Stars 12%

4 Stars 38%

3 Stars 25%

2 Stars 12%

1 Stars 12%

Member Reviews ( 4 )

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Prep Time 25 min
Total Time 9 hr 25 min
Servings 6

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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Directions

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.

EXPERT TIPS

Expert Tips

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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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 or Recipe

Calories: 360
Calories from Fat: 70),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 3g, 3% ),
Cholesterol: 120mg; 120%;
Sodium: 560mg; 560%;
Total Carbohydrate: 24g; 24%
(Dietary Fiber 2g 2% Sugars 3g 3% ),
Protein: 48g; 48%

% Daily Value*:

Vitamin A: 100%;
Vitamin C: 10%;
Calcium: 4%;
Iron: 28%;

Exchanges:

1 1/2 Starch; 6 Very Lean Meat; 1 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 12/3/2012 9:56:46 AM REPORT ABUSE ruralart said:

Rating:

Give this a miss! It is a waste of good meat and time. While easy, neither my husband nor I felt it tasted good. The vegetables were ok, not great but ok, but the meat was almost nasty. How much of that might be due to the Sauers Brown gravy packet as opposed to the recipe itself I don't know, but we will NOT try this one again. A big disappointment.

This reply was: Helpful Inspiring

Posted 6/4/2012 7:57:48 PM REPORT ABUSE JaxJen said:

Rating:

I caught roast on sale but didnt want to make just a plain pot roast and this was the perfect recipe! I too added a can of beef broth because my veggies werent cooking right and it turned out great! Also, since I had extra liquid I used more cornstarch and extra horseradish! YUM!

This reply was: Helpful Inspiring

Posted 1/30/2012 8:24:52 PM REPORT ABUSE cetac said:

Rating:

My husband and I love beef roast with horseradish and this recipe sounded perfect. However, in following this recipe exactly, I found that just 1/2 cup water was not enough liquid in the crockpot. The food looked like it was drying up after checking it part way through the cooking process and the meat was very tough (I used a small rump roast). I panicked and added a bit more water and then decided to add 1/2 container of beef stock. I had to cook on high temp (Rival 4 quart cooker) for 7 hours in order to get the meat tender enough to eat. I think the idea of this recipe is a very good, but next time I would add 2 cans of low sodium beef broth instead of just 1/2 cup water. For this reason, I only gave this recipe 3 stars.

This reply was: Helpful Inspiring