Momosita's Simply the Best Pot Roast

• 3 lbs beef arm roast or 3 lbs chuck roast or 3 lbs blade roast
• 2 tablespoons oil
• 1 teaspoon salt
• 1 teaspoon fresh coarse ground black pepper
• 2 tablespoons brown sugar
• 2 tablespoons prepared horseradish
• 2 tablespoons Dijon mustard
• 12 cup flour
• 1 (32 ounce) box beef broth
• 1 onion, peeled and halved
• 2 potatoes, unpeeled, quartered
• 4 -8 carrots, peeled, cut into thick slices (can ease this step with baby carrots)

1. Preheat oven to 300F.
2. Season one side of roast with salt and pepper and place, that side down, into large frying pan of HOT oil (to sear and brown).
3. OR sear in a dutch oven to save dishes.
4. Season other side while bottom side is browning.
5. When browned, turn over, brown other side.
6. Turn off heat.
7. Add half of brown sugar to top of roast.
8. Press into roast.
9. Flip roast and add remaining sugar to other side, pressing inches.
10. Add flour to medium bowl and whisk in beef broth.
11. Whisk in chicken base, horseradish and mustard.
12. Place roast in large deep casserole dish with lid (OR keep in the dutch oven), pour in beef broth mixture so it reaches halfway up the roast.
13. You don't want to drown the meat in liquid.
14. Add the vegetables around and under roast, making sure the lower part of the meat is still submerged in the liquid.
15. Add liquid if necessary.
16. Cover and bake in 300F oven for 3 hours, turning meat over halfway through.

beef, oil, salt, fresh coarse ground black pepper, brown sugar, horseradish, mustard, flour, beef broth, onion, potatoes, carrots

Taken from www.food.com/recipe/momositas-simply-the-best-pot-roast-390388 (may not work)