Horseradish Pot Roast

Description:
"Horseradish mellows into a sweet, aromatic condiment when it's cooked
for a long time, making this a tasty twist on the usual
run-of-the-mill beef roast. The addition of applesauce to the broth
gives the sauce a touch of sweetness and rich body too."

Recipe By : WW Slow Good Cookbook
Serving Size : 10

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3 pound eye-round roast
6 ounces jar white horseradish
1 pound small red or white potatoes -- cut in half
3/4 pound baby carrots
1 large onion -- chopped
2 cups vegetable broth
1/2 cup unsweetened applesauce
2 tablespoons Dijon mustard
2 teaspoons dried thyme
2 teaspoons paprika
1/2 teaspoon celery seed
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Heat a large nonstick skillet over medium high heat. Add the beef and cook, turning occasionally until browned, about 5 min. Transfer the beef to a 5 or 6 quart slow cooker, spread with the horseradish. Place the potatoes, carrots and onions around the beef.

Combine the broth, applesauce, mustard, thyme, paprika, celery seeds, salt and pepper in a medium bowl. Pour over the vegetables, taking care not to disturb the horseradish coating on the beef.

Cover and cook until the beef and vegetables are fork-tender, 4-5 hours on high or 8-10 hours on low. Transfer the beef to a cutting board; let stand 10 min. Cut into 10 slices and serve with the vegetables and broth.