Slow-Cooked Horseradish Pot Roast

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 strips good bacon

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.