HEARTY RUMP ROAST

I enjoy a good pot roast, and cooking this beef in a horseradish sauce gives it a tangy flavor. Even my little ones love this roast with its tender veggies and gravy.

—Mimi Walker, Palmyra, PA

Prep: 10 min. Cook: 8 hours Makes: 8 servings

• 1 beef rump roast or bottom round roast (3 to 3 ½ lbs.)
• 2 Tbsp. canola oil
• 4 medium carrots, halved lengthwise and cut into 2-in. pieces
• 3 medium potatoes, peeled and cut into chunks
• 2 small onions, sliced
• ½ cup water
• 6 to 8 Tbsp. horseradish sauce
• ¼ cup red wine vinegar
• ¼ cup Worcestershire sauce
• 2 garlic cloves, minced
• 1 ½ to 2 tsp. celery salt
• 3 Tbsp. cornstarch
• ⅓ cup cold water

1. 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 until meat and vegetables are tender, about 8 hours.

2. Combine cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high until gravy is thickened, about 30 minutes.

1 serving: 378 cal., 15g fat (3g sat. fat), 113mg chol., 507mg sod., 23g carb. (6g sugars, 2g fiber), 35g pro. Diabetic exchanges: 4 lean meat, 1 ½ starch, 1 fat.