4 lb. beef arm, blade or rib pot roast
1 tbsp. salt
1 tsp. pepper
1 jar (5 oz.) prepared horseradish
1 c. water
8 sm. potatoes, cut in halves
8 med. carrots, cut in fourths
8 sm. onions
Water
1/2 c. cold water
1/4 c. all purpose flour

Cook beef in Dutch oven over medium heat until brown, reduce heat. Sprinkle with salt and pepper. Spread horseradish over both sides of beef. Add 1 cup water. Bring to boil. Cover simmer on top of stove or cook in oven for about 2 1/2 hours. Add vegetables cook until tender about 1 hour. Using cold water and flour make a gravy.