New England Pot-Roast

6 servings

  

• 1/4 cup flour
• 1 Tablespoon salt, plus 2 teaspoons
• 1 1/4 teaspoons pepper
• 4 pounds lean boned beef chuck roast,
     (arm,blade,english or boston cut, or
     shoulder clod)
• 2 Tablespoons Vegetable Broth,
     or Fleishmans Margarine
• 5 ounces prepared horseradish
     (that's the secret ingredient)
• 1 cup water
• 8 potatoes, small, pared* and halved
• 8 carrots, medium, halved crosswise
• 8 small onions
• 1/2 teaspoon salt
•    canned beef gravy (optional)

Stir together flour, 1 TBS plus 2 Tsp salt and the pepper; rub mixture on meat. Heat broth in dutch oven; brown meat over medium heat, about 15 minutes.

Reduce heat; spread horseradish on both sides of meat. Add water; cover tightly and simmer on top of range about 4 hours or until meat is tender.

About 1 hour BEFORE end of cooking time, add vegetables and 1/2 Tsp salt. * pare: To remove the outer covering or skin of with a knife or similar instrument.

Serve, if desired, with gravy

Bon appetit!