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1
Season the roast generously with salt and pepper and dust with flour, tapping off the excess.
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2
In a large skillet, heat 2 tablespoons of the olive oil.
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3
Add the roast and cook over moderate heat, turning occasionally, until deeply browned all over, about 20 minutes.
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4
Transfer the roast to a slow cooker.
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5
Add the carrots, onion, garlic, beef broth and herb bundle and season with salt and pepper.
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6
Cook on high for 4 hours or on low for 8 hours, until the meat is tender.
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7
Transfer the meat to a cutting board, cover with foil and keep warm.
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8
Pour the contents of the cooker into a colander set over a heatproof bowl; discard the herb bundle.
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9
Transfer the carrots to a bowl and keep warm.
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10
Skim the fat off of the cooking liquid.
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11
In a small bowl, blend the butter with 2 tablespoons of flour to make a paste.
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12
Return the cooking liquid to the slow cooker and whisk in the butter paste.
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13
Cook on high until the gravy is thickened, about 10 minutes.
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14
Meanwhile, heat the remaining 2 tablespoons of the oil in a large skillet.
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15
Add the mushrooms, season with salt and pepper and cook over high heat until browned, about 8 minutes.
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16
Untie the roast.
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17
Slice the meat and arrange on a large, deep platter.
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18
Scatter the carrots and mushrooms all around and pour the gravy on top.
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19
Serve with egg noodles and horseradish.
