Crockpot Beef Roast with Garlic and Horseradish

Clean fat from roast. Insert garlic slices into the roast, spacing about 1 1/2 to 2 inches apart and about 1 inch deep.

Heat olive in large skillet. Rub roast with oregano, pepper, paprika and salt. Brown well on all sides.

Place roast in large crock pot. Spread horseradish even over the top of the roast and top with sliced sweet onion.

Pour wine, Worcestershire sauce and water or beef broth around the roast. It should just cover the top. Set crockpot on high and cook for about 8 to 9 hours for a large roast. If you are cooking a smaller roast, then simply cut the ingredients in half and set your crockpot on high for 4 hours or low for 5–6 hours.

Serve with whipped potatoes and a vegetable side dish or green salad.

If you like, you can make gravy from the broth. Place 2 cups of the broth in a 2 or 3-quart saucepan. Turn heat to medium high. Mix well together all-purpose flour and 1/2 cup water. Whisk into the broth, stirring constantly until gravy is thickened. Serve with roast and whipped potatoes.