Ingredients
1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)2 tablespoons canola oil4 medium carrots, halved lengthwise and cut into 2-inch pieces3 medium potatoes, peeled and cut into chunks2 small onions, sliced1/2 cup water6 to 8 tablespoons horseradish sauce1/4 cup red wine vinegar1/4 cup Worcestershire sauce2 garlic cloves, minced1-1/2 to 2 teaspoons celery salt3 tablespoons cornstarch1/3 cup cold water
Preparation
In a large skillet, brown roast on all sides in oil over medium-high heat; drain. Place carrots and potatoes in a 5-qt. 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.
