Autumn Pot Roast

I made this recipe yesterday. It is one of our favorites. Every single person in our family loves this yummy meal. The first time my husband ate it, he said that it was one of his favorite meals of all time; it was up there with prime rib. (He' s a meat lover, so this says alot.) It is a recipe that I first found on Taste of Home, however, as usuall I tweeked it. Enjoy!!!

Autumn Pot Roast

INGREDIENTS FOR 8 SERVINGS:
1 Boneless Beef Rump Roast
¼ tsp. Salt
½ tsp. Pepper
1 Can Whole Cranberry Sauce
1 C. Water
1/3 C. Prepared Horseradish
½ tsp. Cinnamon
¼ tsp. Ground Cloves
2 Med. Onions, Slices Into Chunks
2 Medium Dark Sweet Potatoes
16 Baby Carrots
4 tsp. Cornstarch
2 Tbs. Cold Water
INSTRUCTIONS:
Sprinkle meat with salt and pepper. Place in crock-pot on low; add 1 C. water.
In a medium saucepan, combine the cranberries and horseradish. Cook and stir
until combined and heated. Remove from heat. Pour over roast. Sprinkle cinnamon
and ground cloves over the top of sauce. Cover and cook roast on low for 6 – 8 hours.
After about 4-5 hours, add vegetables into the crock pot. Continue to cook until
roast is tender and vegetables are soft. Remove meat and vegetables and keep warm.
Cool pan juices for 10 minutes and transfer to a blender. Cover and process until smooth;
return to a sauce pan. Combine cornstarch and cold water until smooth. Gradually whisk
into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve
with meat and vegetables.