3-3 1\/2 lb. beef boneless chuck roast
\n1 T. vegetable oil
\n8 small red potatoes, cut in half
\n3 C. baby-cut carrots
\n1 large onion, coarsely chopped (1 C.)
\n1 jar (5 oz.) prepared horseradish
\n1 tsp. salt
\n1\/2 tsp. pepper
\n1 C. water<\/p>\n
Trim fat from the roast. Heat oil in 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 slow cooker. Place beef on vegetables. Mix horseradish, salt and pepper; spread evenly 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.<\/p>\n
Yield: 8 servings
\nCalories: 315
\nFat: 13g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
3-3 1\/2 lb. beef boneless chuck roast 1 T. vegetable oil 8 small red potatoes, cut in half 3 C. baby-cut carrots 1 large onion, coarsely chopped (1 C.) 1 jar (5 oz.) prepared horseradish 1 tsp. salt 1\/2 tsp. pepper 1 C. water Trim fat from the roast. Heat oil in 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 slow cooker….<\/p>\n