1 tablespoon butter
3-4 pound beef pot roast, (round or blade bone)
1 teaspoon salt
1/4 teaspoon pepper
1 can (10 1/2 oz.) condensed cream of celery soup
1/2 cup raw onion rings
1 cup dairy sour cream at room temperature
1 teaspoon prepared horseradish

In large skillet melt butter; brown meat slowly. Place in baking dish; sprinkle over salt and pepper. Spread soup over top of roast; add onions. Cover; bake in a preheated 325°F oven for 2-1/2 to 3 hours or until meat is tender. Pour off 2 cups drippings; set aside for gravy. Gently blend horseradish into sour cream. Spread on top roast; return to oven, uncovered, 3-5 minutes to glaze sour cream.

Makes 6-8 servings.

Gravy:

1/4 cup water
2 tablespoons all-purpose flour
2 cups drippings

Gradually add water to flour to make smooth paste. In saucepan heat drippings to boiling. Remove from heat; gradually add flour mixture, stirring constantly. Return to heat and cook, stirring constantly, until thick. Cook 2 more minutes.

Submitted by: CM