New England Crock Pot Roast

• 3 -4 lbs beef roast (any cut you like will be fine)
• 8 small red potatoes, cut into quarters
• 8 medium carrots, cut into chunks
• 1 small onion, chopped
• 1 (8 ounce) jar prepared horseradish
• 1 -2 teaspoon salt
• 1/4 - 1/2 teaspoon black pepper
• 1 cup water
• 2 tablespoons cornstarch
• 2 tablespoons water

1. Place potatoes, carrots, and onion into a 4-6 qt slow cooker.
2. Place beef on top of vegetables.
3. Mix horseradish, salt, pepper and 1 cup water; pour over top of beef.
4. Cover and cook on low for 8-10 hours or until beef and vegetables are tender.
5. Remove 2 cups of juices from crock pot and put into small sauce pan.
6. Mix corn starch with 2 T cold water and then add to juices.
7. Bring to a boil while stirring constantly until thickened.
8. Serve gravy over meat and vegetables.

beef, red potatoes, carrots, onion, horseradish, salt, black pepper, water, cornstarch, water

Taken from www.food.com/recipe/new-england-crock-pot-roast-57000 (may not work)