Pot Roast Variations:

*Barbecue Pot Roast: Decrease salt to 1½ teaspoon. Omit horseradish and water. Mix 1 can (8 ounces) tomato sauce, ¼ cup water, 1 tablespoon packed brown sugar, 1 tablespoon prepared horseradish and 1 teaspoon prepared mustard; pour on beef.

*Herbed Pot Roast:  Omit horseradish. Sprinkle beef with 1 teaspoon dried dill marjoram leaves and 2 cloves of garlic, crushed. Substitute 1cup apple cider for the water and 4 medium white turnips, each cut into fourths, for the potatoes. Add 2 medium stalks celery, cut into 1-inch pieces, and 1 medium green pepper, cut into 1 inch pieces.

*Savory Pot Roast: Omit horseradish. Sprinkle beef with 1 teaspoon dried dill weed. Prepare gravy as directed except-add water to measure 1½ cups. After boiling, reduce heat. Stir in ½ cup dairy sour cream and 1 teaspoon dried dill weed; heat.

*Spicy Pot Roast: Omit horseradish. Stir ¼ cup catsup, 2 tablespoons vinegar, 2 cloves garlic, crushed, and ¼ teaspoon ground ginger into the gravy. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 10 minutes.

*Wine Pot Roast: Omit horseradish and water. Mix ¼ cup dry red wine, ¾ cup dairy sour cream, 2 cloves garlic, crushed, and ½ teaspoon dried thyme leaves; pour on beef. Stir 2 tablespoon lemon juice into the gravy.