Fayla's Fabulous Food Calendar

Beef Roast & Veggies with Horseradish Gravy


1 (3-lb.) boneless beef rump or tip roast, trimmed of fat

1 garlic clove, slivered

3 tablespoons creamy horseradish

1 (.87-oz.) pkg. brown gravy mix

3 medium carrots, cut in half lengthwise and into 2-inch pieces

6 to 8 small red potatoes (1 lb.), scrubbed, quartered

1 medium stalk celery, cut in half lengthwise and into 2-inch pieces

1/2 cup water

1/2 teaspoon salt

Dash coarse ground black pepper

2 tablespoons cornstarch

3 tablespoons water



With tip of knife, make cuts in top of beef roast; insert garlic slivers. Spread beef with 1 tablespoon of the horseradish. Sprinkle with 1/2 teaspoon of the gravy mix. Place beef in 3 1/2 or 4-quart slow cooker. Arrange carrots around beef. Top with potatoes and celery.

In small bowl, combine 1/2 cup water, remaining gravy mix, salt and pepper; mix until well blended. Pour over vegetables.

Cover; cook on Low setting for 8 to 9 hours.

Just before serving, remove beef and vegetables from slow cooker; place on serving platter and cover to keep warm. In medium saucepan, combine cornstarch, 3 tablespoons water and remaining 2 tablespoons horseradish; blend well. Pour juices from slow cooker into cornstarch mixture; mix well. Bring to a boil over medium-high heat, stirring constantly. Cut beef into slices. Serve beef with vegetables and gravy.