Nutrition per serving may change if servings are adjusted.
1 3- to 3½-pound boneless beef chuck pot roast
2 tablespoons cooking oil (optional)
¾ cup hot-style tomato juice
¼ cup water
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
2 tablespoons cold water
4 teaspoons cornstarch
1 tablespoon prepared horseradish
Salt and ground black pepper to taste
Trim fat from meat. If necessary, cut meat to fit into a 3½- or 4-quart slow cooker. If desired, in a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker.
In a small bowl, combine tomato juice, the ¼ cup water, the Worcestershire sauce, and garlic. Pour over meat in cooker.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Transfer meat to a cutting board, reserving juices. Slice meat; transfer to serving platter and cover to keep warm.
For gravy, pour juices into a glass measuring cup; skim off fat. Measure 1½ cups juices. In a small saucepan, combine the 2 tablespoons cold water and the cornstarch; stir in juices. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in horseradish. Season to taste with salt and black pepper. Serve meat with gravy.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.