1 boneless beef chuck roast (3 pounds)
1 lb. baby-cut carrots
6 small red potatoes, cut in half
2 dried bay leaves
1 jar (5 oz.) prepared horseradish, well drained (1/2 cup)
1 envelope (1 oz.) onion soup mix (from 2-oz. package)
1 can (10-3/4 oz.) condensed golden mushroom soup
1/2 cup sour cream
If beef comes in netting or is tied, remove netting or strings. In 5 to 6 quart slow cooker, place carrots, potatoes and bay leaves. Rub horseradish over beef; place beef on vegetables. Sprinkle with dry onion soup mix. Pour mushroom soup over all. Cover and cook on low heat setting 8 to 10 hours. Remove beef from cooker, place on cutting board. Cut beef across grain into 1/4 inch slices or 2 forks to pull beef into servings pieces. Remove and discard bay leaves. Remove vegetables from cooker with slotted spoon. Place beef on serving platter with vegetables. Stir sour cream into cooking juices in cooker with wire whisk. Serve sauce over beef. Serves 8.
*If cooked for 8 hours, the pot roast will slice nicely. Cook if for 10 hours, and it can easily be pulled into pieces using two forks.