Ingredients
1 boneless beef chuck roast (2 to 3 pounds) 1/2 teaspoon salt1/2 teaspoon pepper2 medium onions, thinly sliced into rings1 jar (6 to 6-1/2 ounces) prepared horseradish1/4 cup dry white wine or beef broth1 tablespoon butter, melted1 garlic clove, minced1 tablespoon sugar2 tablespoons all-purpose flour2 tablespoons cold waterHot cooked egg noodlesMinced fresh thyme, optional
Preparation
Place roast in a 6-qt. slow cooker; sprinkle with salt and pepper. Top roast with onions. In a small bowl, combine next five ingredients; pour over roast and onions. Cook, covered, on low until meat is tender, 7-8 hours.
Remove roast; cool slightly and shred with 2 forks. Skim fat from cooking juices. Mix flour and water until smooth; gradually stir into juices. Return beef to the slow cooker. Cook, covered, on high 15-30 minutes or until sauce is thickened. Serve with noodles. If desired, top with minced thyme.
