New England Pot Roast

From Betty Crocker.

4-pound beef arm, blade, or cross rib pot roast
1-2 tsp. salt
1 tsp. pepper
1 8-oz. jar prepared horseradish
1 C. water
1 medium onion, cut into 8 wedges
1 small bag baby carrots

Cook beef in 12-inch skillet over medium heat until brown on all sides. Place carrots and onion wedges in 4- to 6-quart slow cooker. Place seared beef on vegetables. mix horseradish, salt, and pepper; spread evenly over beef. Pour water into slow cooker. Cover and cook on low heat setting 8-10 hours or until beef and vegetables are tender.