1Trim 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.
2 Cover and cook on high setting for 6 to 8 hours or until beef is fall apart tender.
3Mix wine (or beef broth) with flour and pour mixture around meat in slow cooker.
4Gently stir flour mixture into existing sauce without disturbing the meat.
5Replace cover and cook on high setting for 15 minutes or until thickened.
6Before serving, season with pepper and salt to taste and garnish with sprigs of rosemary.