Slow Cooker Beef Pot Roast With Root Vegetables

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5 medium carrots, coarsely chopped

2 large onions, coarsely chopped

3 turnips, coarsely chopped

1 cup tomato puree or sauce

1 cup fat-free, reduced-sodium chicken broth

2 teaspoons dried thyme

2 bay leaves

1/2 teaspoon salt

1 pound eye-of-round beef roast, trimmed of all visible fat

2 tablespoons canola oil

1 cup frozen baby peas

2 tablespoons flaxseed oil

ground black pepper

prepared horseradish

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