Crockpot Irish Stew

Trim fat from roast and cut into 1-inch cubes.

Clean carrots and celery and slice to about 1/4-inch thickness. Wash potatoes (no need to peel yellow and golden potatoes) and cut into 1-inch cubes. Clean onion, cut in half and slice (about 1/4-inch slices).  Clean garlic and roughly chop.

Place olive oil in a large skillet and heat to medium high. Add beef and brown on all sides, seasoning with 2 tablespoons oregano, 1 teaspoon salt and 1 tablespoon pepper. Add carrots, celery and garlic to pan. Saute for 5 to 6 minutes, stirring frequently.

Place meat and vegetable mixture in a 6 to 8-quart crockpot. Add potatoes, onion and peas. Pour in red wine and beef broth or water. Add horseradish, Worcestershire sauce, parsley and remaining salt, pepper, oregano.

Stir well and cook on high for 6 hours. Serve with crusty bread and a crisp green salad.