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

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