3 1/2 lb. chuck roast (2 1/2 to 3 inch thick), boneless
2 tbsp. vegetable shortening or vegetable oil
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (10 3/4 oz.) can condensed cream of onion soup
1/2 c. water
1/4 tsp. black pepper
2 tbsp. prepared horseradish
6 med. potatoes, peeled and cut in half
2 c. carrots, peeled and cut diagonally in 2-inch pieces

Cut meat across grain into 8 slices. Brown meat in shortening over medium high heat. Pour off fat. Stir in soups, water, pepper and horseradish. Heat to boiling; cover and cook over low heat for 45 minutes. Add potatoes and carrots. Stirring often, cook for 45 minutes or until done.