Crockpot Beef & Vegies

3 lb boneless beef rump or tip roast, trimmed of fat
1 garlic clove, slivered
1 package (.87 oz) brown gravy mix
3 medium carrots, cut in half lengthwise and into 2-inch pieces
6 to 8 small red potatoes (1 lb), scrubbed, quartered
1 medium stalk celery, cut in half lengthwise and into 2-inch pieces 1/2 cup water
1/2 teaspoon salt
Dash coarse ground black pepper
2 tablespoons cornstarch 3 tablespoons water

1. With tip of knife, make cuts in top of beef roast; insert garlic slivers. Spread beef with 1 tablespoon of the horseradish. Sprinkle with 1/2 teaspoon of the gravy mix. Place beef in 3 1/2 to 4-quart slow cooker. Arrange carrots around beef. Top with potatoes and celery.
2. In small bowl, combine 1/2 cup water, remaining gravy mix, salt and pepper; mix until well blended. Pour over vegetables.
3. Cover; cook on Low setting 8 to 9 hours.
4. Just before serving, remove beef and vegetables from slow cooker; place on serving platter and cover to keep warm. In medium saucepan, combine cornstarch, 3 tablespoons water and remaining 2 tablespoons horseradish; blend well. Pour juices from slow cooker into cornstarch mixture; mix well. Bring to a boil over medium-high heat, stirring constantly. Cut beef into slices. Serve beef with vegetables and gravy.