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Number of Servings: 8


    3 Lb. boneless beef bottom round roast or rump roast
    1 TBS. vegetable oil
    8 small red potatoes, quartered
    3 cups fresh or frozen baby carrots
    1 large onion, coarsely chopped
    3 ribs celery, sliced
    1 5-oz. jar prepared white horseradish
    1 tsp. salt
    1/4 tsp. black pepper
    1 cup beef broth


Trim excess fat from beef.

Heat oil in large skillet over medium heat.

Brown beef on all sides, about 10 minutes total.

Place all vegetables in a 4-6 quart slow cooker.

Place beef on top of vegetables.

Season meat with salt and pepper; spread horseradish over beef.

Add stock to crockpot.

Cover and cook on low for 8-10 hours.

Horseradish Information Council

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