3 1/2 lbs. boneless chuck roast or preferably sirloin (2 1/2 - 3 inches thick)
2 tbsp. canola oil
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 can (10 3/4 oz.) condensed cream of onion soup
1 c. burgundy wine
1/4 tsp. ground black pepper
2 tbsp. prepared white horseradish
6-8 med. potatoes, peeled and cut in half (approx. 2 lbs.)
2 c. carrots, peeled and cut into 2 inch pieces, diagonally
2 c. Vidalia onions (any sweet onions), peeled and cut into 2 inch pieces

May substitute 3/4 cup of water.

Cut meat across the grain into 8 slices.

In a heavy, large pan, brown meat in the oil over medium high heat. Pour off the fat. Stir in the soups, burgundy, pepper and horseradish. Heat to boiling, cover and cook over low heat for 45-55 minutes.

Add potatoes, carrots and onions. Stirring often, cook for additional 45-60 minutes or until the vegetables are tender.

Serve with tossed salad and garlic bread. Makes 8 servings.