New England Pot Roast

This is SO tasty. The horseradish is the secret ingredient! The leftovers make wonderful roast beef sandwiches also.

Ingredients

• 1 (4 pound) boneless beef chuck arm, shoulder or blade pot roast
• 1 to 2 teaspoons kosher or sea salt
• 1 teaspoon pepper
• 1 (8 ounce) bottle prepared horseradish
• 1 cup water
• 8 small potatoes, cut in half
• 8 medium carrots, cut into fourths
• 8 small onions, skins removed
• 1/2 cup cold water
• 1/4 cup all-purpose flour

Instructions

1. In a 4 quart Dutch oven, cook beef over medium heat until brown on all sides. Reduce heat to low.
2. Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add 1 cup water to Dutch oven. Heat to boiling; reduce heat. Cover and simmer for 2 hours 30 minutes.
3. Add potatoes, carrots and onions to Dutch oven. Cover and simmer for about 1 hour or until beef and vegetables are tender.
4. Remove beef and vegetables to warm platter; keep warm.
5. Skim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups.
6. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
7. Serve gravy with beef and vegetables.