Crockpot Horseradish Garlic Pot Roast

• 3 lb. boneless beef chuck roast
• 1 Tbsp. olive oil
• 8 small Yukon potatoes, unpeeled, cut in half or quartered
• 2 cups baby carrots
• 1 large red or yellow onion, chopped
• 4 ribs celery, chopped
• 2 parsnips, chopped
• 6 cloves garlic, minced or crushed
• 5 oz. jar prepared horseradish
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 14 oz. can chicken broth

• Heat oil in a large skillet and brown the roast about 10 minutes, turning occasionally, until browned. Place vegetables and broth in the crockpot. Place browned beef on top of vegetables.
• Mix together horseradish, garlic, salt and pepper in a small bowl and spread over the beef evenly.
• Cover slow cooker and cook on low heat for 8-10 hours until everything is tender. No stirring needed.
• Serve with hunks of crusty bread, like a baguette.
• Serves 8