Marilyn’s slow-cooker pot roast

Serves 6 to 8

It’s the horseradish and Worcestershire sauce that give this roast its magnificant flavour.

  • boneless beef rump roast, 3-3 1/2 lb.
  • 2 tablespooons vegetable oil
  • 4 medium carrots, halved lengthwise and cut in 2-inch pieces
  • 3 medium potatoes, peeled and cut in chunks (or small bag mini potatoes)
  • 2 small onions, sliced
  • 1/2 cup water
  •  6-8 tablespoons horseradish sauce
  • 1/4 cup red wine vinegar (or cider vinegar)
  • 1/4 cup Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 1/2 to 2 teaspoons celery salt
  • 3 tablespoons cornstarch
  • 1/2 cup cold water

Cut roast in half. In a large skillet, brown roast on all sides over medium high heat. Drain.
Place carrots and potatoes in a five-quart slow cooker. Top with meat and onions.
Combine the next six ingredients and pour over mat.
Cover and cook on low for 10-11 hours or until tender.
Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until thick.


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