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4 lb Beef roast
1/4 cup Flour, all purpose
1 Tbsp Salt
1 1/4 tsp Pepper
2 Tbsp Oil
1 Horseradish, 5 oz jar
1 cup Water
8 Potatoes, small
8 Carrots, medium
1 Onion, large
8 Onion, small
Stir together flour, salt, and pepper, rub mixture on meat. Heat oil in Dutch oven and brown meat, about 15 minutes cooking time. Reduce heat, spread horseradish on both sides of roast. Line bottom of oven with slices of large onion. Return roast to oven, add water until it is 1/4 up side of roast. Cover tightly and simmer on range or in oven at 325 degrees for 4 hours.
Pare and half potatoes, cut carrots in half and lengthwise. Add potatoes, carrots, and onions to oven 1 hr before end of cooking time. When cooked, serve roast on a platter and place the vegetables in one bowl. The juices can be strained and poured over the meat or vegetables as gravy (they may require thickening with a flour/butter mixture).
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