1 tbsp. oil
1 (4 lb.) chuck roast
1 (10 1/2 oz.) can beef bouillon
1 (16 oz.) can jellied cranberry sauce
1 (5 oz.) bottle prepared horseradish
8 carrots, peeled & cut into 2" pieces
2 onions, quartered

Heat oil in Dutch oven and brown roast. Add bouillon, cranberry sauce and horseradish. Cover and bake at 350 degrees for 1 1/2 hours. Reserve pan juices and pour over meat. Serve with buttered noodles, if desired.