1boneless beef sirloin tip or chuck roast2 1/2-pound
1tablespoonprepared horseradish
1 1/2poundsyellow onionstrimmed and cut into 1/2-inch slices
1poundWisconsin red potatoestrimmed and halved
1/2poundCarrotstrimmed, peeled and cut into 2 to 3-inch pieces
2tablespoonsFresh thyme leavesstripped from stems
1tablespoonChopped fresh rosemarystems removed
2cupstomato juice
1cuplow-sodium beef broth
1/2cupred wineor additional beef broth
2tablespoonsflour
Pepper and salt to tasteoptional
Instructions
Trim fat from beef roast. Place roast in bottom of
5 to 6-quart slow cooker. Spread horseradish over
surface of meat. Top and surround roast with
onions, potatoes, and carrots. Sprinkle with thyme
and rosemary and pour in tomato juice and beef
broth.
Cover and cook on high setting for 6 to 8
hours or until beef is fall apart tender.
Mix wine (or beef broth) with flour and pour mixture around meat in slow cooker. Gently stir flour mixture into existing sauce without
disturbing the meat. Replace cover and cook on high setting for 15 minutes or until thickened. Before serving, season with pepper and salt to taste and garnish with sprigs of rosemary.