4 lb. pot roast
1 can (8 oz.) tomato sauce
1/4 c. water
1 tbsp. packed brown sugar
1 1/2 tsp. salt
1 tsp. prepared mustard
1 tbsp. prepared horseradish
8 sm. potatoes, cut up
8 med. carrots, cut into fourths

Cook beef in Dutch oven over medium heat until brown; reduce heat combine all ingredients except vegetables pour on beef. Heat to boiling, reduce heat and cover. Simmer on top of range or cook in 325 degree oven for 2 1/2 hours. Add vegetables. Cover and cook until tender about 1 hour. Remove to warm platter. Prepare gravy, serve with beef.

KETTLE GRAVY:

Skim excess fat from broth. Add enough water to broth to measure 2 cups. Shake 1/2 cup cold water and 1/4 cup flour in tightly covered container; stir gradually into broth. Heat to boiling and stir 1 minute.