Slow Cooker Pot Roast makes a satisfying meal on a cold winter's night.

1 (2½ pound) boneless beef sirloin tip or chuck roast1 tablespoon prepared horseradish1½ pounds yellow onions, trimmed and cut into Z\x inch slices1 pound red potatoes, trimmed and halved½ pound carrots, trimmed, peeled and cut into 2- to 3-inch pieces2 tablespoons fresh thyme leaves, stripped from stems1 tablespoon chopped fresh rosemary (stems removed)2 cups tomato juice1 cup low-sodium beef broth½ cup red wine (or additional beef broth)2 tablespoons flourPepper and salt to taste (optional)Trim fat from beef roast. Place roast in bottom of 5- to 6-quart slow cooker. Spread horseradish over surface of meat. Top and surround roast with onions, potatoes and carrots. Sprinkle with thyme and rosemary and pour in tomato juice and beef broth. Cover and cook on high setting for six to eight hours or until beef is fall apart tender.Mix wine (or beef broth) with flour and pour mixture around meat in slow cooker. Gently stir flour mixture into existing sauce without disturbing the meat. Replace cover and cook on high setting for 15 minutes or until thickened. Before serving, season with pepper and salt to taste and garnish with sprigs of rosemary.