3-4 lb. beef roast
2 tbsp. oil
1 tsp. salt
1/4 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 meat in oil in Dutch oven. Pour off drippings. Season meat with salt and pepper. Add tomato juice, horseradish and onion. Cover and cook slowly 2 1/2 to 3 1/2 hours or until meat is tender. Remove meat to warm platter. Combine flour with 1 cup water. Add to cooking liquid and cook, stirring constantly until thick. Reduce heat and cook 3-5 minutes. Serve gravy with meat.