4-pound
pot roast
1
tablespoon salt
1
teaspoon pepper
1
jar (5 ounces) prepared horseradish
1
cup water
8
small potatoes, cut into halves
8
medium carrots, each cut into fourths
8
small onions
Cook beef in Dutch oven over medium
heat until brown; reduce heat. Sprinkle with salt add pepper. Spread horseradish
over both sides of beef. Add water. Heat to boiling; reduce heat. Cover; simmer
on top of range or cook in 325 * oven 2 ½ hours. Add vegetables. Cover; cook
until tender, about 1 hour. Remove to warm platter. Prepare gravy.
*Kettle
Gravy
Skim
excess fat from broth. Add enough water to broth to measure 2 cups. Shake ½ cup
cold water and ¼ cup flour in tightly covered container; stir gradually into
broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.