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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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