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1. Heat the searing oil in a pan over medium-high heat. Season the chuck roast with salt and pepper. Sear the meat on all sides until browned.
2. Place the potatoes and carrots in the slow cooker. Season.
3. Add the seared chuck roast on top of the vegetables. If using onion powder, sprinkle it over the roast. Alternatively, add sliced onions and minced garlic.
4. Spread the prepared horseradish over the top of the roast.
5. Pour the beef stock into the slow cooker but around the meat, so horseradish isn’t disturbed.
6. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and easily shreddable.
For the gravy:
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