Slow-Cooked Rump Roast

Ingredients

• 1 Wholesome Farms Direct 3.5 lbs. beef rump roast
• 2 tbsp canola oil
• 4 medium carrots, halved lengthwise and cut into 2-inch pieces
• 3 medium potatoes, peeled and cut into chunks
• 2 small onions, sliced
• 1/2 cup water
• 6 to 8 tbsp horseradish sauce
• 1/4 cup red wine vinegar
• 1/4 cup Worcestershire sauce
• 2 garlic cloves, minced
• 1-1/2 to 2 tsp celery salt
• 1/3 cup cold water
• 3 tbsp flour

*5-quart slow cooker needed 

Directions

1. Cut roast in half.
2. In a large skillet, brown meat on all sides in oil over medium-high heat.
3. Drain.
4. Place carrots and potatoes in a 5-qt. slow cooker.
5. Top with meat and onions.
6. Combine the 1/2 cup of water, horseradish sauce, vinegar, Worcestershire sauce, garlic and celery salt.
7. Pour over meat.
8. Cover and cook on low for 8 hours or until meat and vegetables are tender.
9. Add 1/3 cup cold water and flour.
10. Cover and cook on high for 30 minutes or until gravy is thickened.