Horseradish Pot Roast

• 1 boneless beef chuck roast (2 to 3 pounds)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 medium onions, thinly sliced into rings
• 1 jar (6 to 6-1/2 ounces) prepared horseradish
• 1/4 cup dry white wine or beef broth
• 1 tablespoon butter, melted
• 1 garlic clove, minced
• 1 tablespoon sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons cold water
• Hot cooked egg noodles
• Minced fresh thyme, optional

1. Place roast in a 6-qt. slow cooker; sprinkle with salt and pepper. Top roast with onions. In a small bowl, combine next five ingredients; pour over roast and onions. Cook, covered, on low until meat is tender, 7-8 hours.
2. Remove roast; cool slightly and shred with two forks. Skim fat from cooking juices. Mix flour and water until smooth; gradually stir into juices. Return beef to the slow cooker. Cook, covered, on high 15-30 minutes or until sauce is thickened. Serve with noodles. If desired, top with minced thyme.

chuck roast, salt, pepper, onions, horseradish, white wine, butter, garlic, sugar, flour, cold water, egg noodles, fresh thyme

Taken from www.tasteofhome.com/recipes/horseradish-pot-roast/ (may not work)