Liz's Oven Pot Roast Recipe

• 3-4 pound chuck blade or possibly any cut roast
• 1 (5 ounce.) jar horseradish, not sauce
• 8 carrots
• 4 potatoes
• 4 onions, cut into halves
• 1 (16 ounce.) can Italian style stewed tomatoes
• 1 c. water
• 1 lg. Reynold's cooking bag
• 1 tbsp. flour

1. Shake flour in cooking bag, and place in roasting pan.
2. Spread horseradish on both sides of beef (YES!
3. the whole jar!)
4. Place in bag, add in salt and pepper and all remaining ingredients Close bag and poke a few holes in the top.
5. Bake at 325 degrees for 3 hrs or until meat falls from the bone and is fork tender.
6. Serve in a platter with the broth from pan in a gravy boat or pitcher.

blade, horseradish, carrots, potatoes, onions, italian style stewed, water, flour

Taken from cookeatshare.com/recipes/liz-s-oven-pot-roast-24925 (may not work)