3- to 3 ½ pound beef boneless chuck roast 8 small red potatoes, cut in half 4 cups baby carrots 1 large onion, quartered 1 jar (5-8 ounces) prepared horseradish 1 teaspoon salt (optional) 1 teaspoon pepper 1 cup water
1. Trim all excess fat from beef. 2. Place potatoes, carrots and onion in 6-quart slow cooker. Place beef on vegetables. Mix horseradish, salt, pepper and water together and pour evenly over beef and vegetables. 3. Cover and cook on low heat setting for 8 to 10 hours or until beef and vegetables are tender.