Source of Recipe
List of Ingredients
2 large beef roasts (to fit in crockpot)
2 bulbs of garlic (cloves peeled and minced)
3 jars of horseradish
1 c. red wine
1 c. peeled baby carrots
Brown roasts on all sides. Place carrots on the bottom of the crockpot. Put roasts on top. Spread garlic on the meat. Top with the horseradish. Pour the wine into the bottom of the crockpot. Cook for 8 hours on low. Take meat out, scrape the horseradish and garlic into a bowl, then shred the meat. Take the carrots out and put them in a bowl. Put the meat back into the crockpot and keep warm. Serve with buns, with horseradish as topping and carrots on the side.