Slow Cooked Beef Roast and Vegetables With Horseradish Gravy

“The savory gravy makes this wonderful.”
9hrs 25mins

Ingredients Nutrition


  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 to 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 8 to 9 hours.
  4. Just before serving, remove beef and vegetables from slow cooker; place on serving platter and cover to keep warm.
  5. In medium saucepan, combine cornstarch, 3 tablespoons water and remaining 2 tablespoons horseradish; blend well.
  6. Pour juices from slow cooker into cornstarch mixture; mix well. Bring to a boil over medium-high heat, stirring constantly.
  7. Cut beef into slices. Serve beef with vegetables and gravy.

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