3 to 4 lb. beef shoulder (California Roast)
2 tbsp. oil
1 tsp. salt
1/8 tsp. pepper
1/4 c. tomato juice
1/4 c. prepared horseradish
1/2 c. chopped onion
1/4 c. water
2 tbsp. flour

Brown roast in oil in large frying pan or Dutch oven. Pour off drippings. Add salt and pepper. Add tomato juice, horseradish and onion. Cover tightly and cook slowly for 2 1/2 to 3 1/2 hours or until the center of meat is done. Remove to warm platter. For gravy, combine flour and water and add to cooking liquid. Cook, stir constantly until thickened. Reduce heat and cook 3 to 5 minutes. Serve gravy with roast.