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Slow-Cooker Beef Roast and Vegetables with Horseradish Gravy

Slow-Cooker Beef Roast and Vegetables with Horseradish Gravy
  • Prep 25 min
  • Total 9 hr 25 min
  • Servings 6
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.
Updated May 5, 2010

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

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.

  • 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.

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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