Yield: 8 servings

Preparation time: 20 minutes
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1 3 1/2 pound beef boneless chuck roast
1 tablespoon oil
8 small red potatoes, cut in half
3 cups baby carrots
1 large onion, coarsely chopped (1 cup)
1 jar (5 ounces) prepared horseradish
1 teaspoon salt
1/2 teaspoon pepper
1 cup water

Cooking time: 10 hours
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Trim excess fat from beef.

Heat oil in 10 inch skillet over medium-high heat.

Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.

Place potatoes, carrots and onion in 4 -6 quart crock pot.
Place beef on vegetables.

Mix horseradish, salt and pepper; spread evely over beef.
Pour water over beef and vegetables.

Cover and cook on low heat setting 8-10 hours or until beef and vegetables are tender.

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