Slow-Cooked Rump Roast

1 boneless beef rump roast (3 to 3-1/2 pounds)
2 tablespoons vegetable oil
4 medium carrots, halved lengthwise and cut into 2-inch pieces
3 medium potatoes, peeled and cut into chunks
2 small onions, sliced
1/2 cup water
6 to 8 tablespoons horseradish sauce
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
2 garlic cloves, minced
1-1/2 to 2 teaspoons celery salt
3 tablespoons cornstarch
1/3 cup cold water

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 for 10-12 hours or until meat and vegetables are tender.

Combine cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Makes 6-8 servings.