New England Pot Roast

• 4 lbs chuck roast
• 2 tablespoons canola oil
• 2 teaspoons salt
• 1 teaspoon pepper
• 4 ounces prepared horseradish
• 1 cup water
• 8 small potatoes, cut in half
• 8 medium carrots, cut in fourths
• 1 large onion, halved then quartered
• 1/2 cup cold water
• 1/4 cup all-purpose flour

1. Heat oil and cook the beef over medium heat until all sides are browned.
2. Sprinkle the beef with salt and pepper. Spread horseradish over all sides of the beef. Add 1 cup water to the pot, heat to boiling, reduce heat. Cover and simmer for 2 hours 30 minutes.
3. Add potatoes, carrots and onions to the pot. Cover and simmer for 1 hour or until beef and vegetables are tender.
4. Remove beef and vegetables to a warm platter.
5. Add enough water to broth to measure 2 cups and put back in the pot.
6. Combine by shaking the flour and 1/2 cup water in a container with a tight lid.
7. Gradually stir into broth, then heat to a boil, stirring constantly about 1 minute until it is a gravy.
8. Place pieces of beef with vegetables onto plates or into bowls and ladle on gravy to your liking.
9. Bread for dipping is a great optional treat.

chuck roast, canola oil, salt, pepper, horseradish, water, potatoes, carrots, onion, cold water, flour

Taken from www.food.com/recipe/new-england-pot-roast-426891 (may not work)