Time 8h10m Yield 6 servings. Number Of Ingredients 13 Steps:
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. , 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.
Time 10h20m Yield 8 Number Of Ingredients 9 Steps:
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- to 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 to 10 hours or until beef and vegetables are tender.
Time 4h Yield 8 Number Of Ingredients 10 Steps:
In 4-quart Dutch oven, cook beef over medium heat until brown on all sides. Reduce heat to low. Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add 1 cup water to Dutch oven. Heat to boiling; reduce heat. Cover and simmer 2 hours 30 minutes. Add potatoes, carrots and onions to Dutch oven. Cover and simmer about 1 hour or until beef and vegetables are tender. Remove beef and vegetables to warm platter; keep warm. Skim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.
Time 10h10m Yield 6-8 serving(s) Number Of Ingredients 11 Steps:
For the roast: Combine seasonings and rub mixture over roast. Cover and cook on low for 8-10 hours in a slow cooker. Remove meat and let it rest for 15 minutes. Cut diagonally across the grain into thin slices. Serve with horseradish sauce. While the roast is cooking, prepare the horseradish sauce by combining all ingredients. Cover and chill.
Time 2h15m Yield 6-8 servings. Number Of Ingredients 11 Steps:
In a Dutch oven, brown roast in oil. Remove and set aside. , In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven. Stir in the tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper., Cover and simmer for 2-3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain, reserving 2 cups pan juices. Combine flour and remaining water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Slice roast and serve with gravy.
Time 8h15m Yield 12 serving(s) Number Of Ingredients 14 Steps:
Rub halves of roast all over with herb rub, then coat them with cooking spray. Heat a nonstick skillet over medium high heat and brown roast halves on all sides; remove roast halves to a 3 1/2-qt crock pot. Add broth to the skillet and heat, stirring to scrape up any browned bit sticking to the pan; pour over beef. Cover crock pot and cook on high setting 1 hour. Turn to low setting and cook 6-8 hours more. Remove roasts from pot, let stand 15 minutes, then slice thinly across the grain diagonally. Spoon pan juices over beef slices. Pass around Horseradish Sauce to spoon over beef.
