Bloody Mary Pot Roast

Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- 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 1/4 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 1 1/2 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.