7 bone chuck roast
1 bottle dry red wine
3 tbsp. cooking oil
16 oz. horseradish
Salt and pepper to taste

Sprinkle both sides of roast liberally with salt and pepper. Place 3 tbsp. cooking oil in bottom of electric skillet, set on high. When oil is hot place roast in skillet. Brown meat on both sides, then reduce heat to simmer.

Spoon horseradish over top of roast smoothly to cover surface. Add 1/2 cup of wine. Baste carefully and cover. Check frequently. Liquid should be 1/4 inch depth. If excess fluid accumulates ladle off excess. Cook slowly for 3 hours or until tender when pierced with fork.