1 boneless beef rump roast (3 to 3½ pounds)
2 tablespoons vegetable oil
4 medium carrots, halved lengthwise and cut into 2-inch pieces
3 medium potatoes, peeled and cut into chunks
2 small onions, sliced
½ cup water
6 to 8 tablespoons horseradish sauce
¼ cup red wine vinegar or cider vinegar
¼ cup Worcestershire sauce
2 garlic cloves, minced
1½ to 2 teaspoons celery salt
3 tablespoons cornstarch
⅓ cup cold water

Cut roast in half.

• In a large skillet, brown meat on all sides in oil over medium-high heat; drain.

Place carrots and potatoes in a 5-qt. slow cooker.

• Top with meat and onions.

• Combine the water, horseradish sauce, vinegar, Worcestershire sauce, garlic and celery salt.

• Pour over meat.

• Cover and cook on low for 10-12 hours or until meat and vegetables are tender.

Combine cornstarch and cold water until smooth; stir into slow cooker.

• Cover and cook on high for 30 minutes or until gravy is thickened.