Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Four-pound beef arm -- blade
                        Rib pot roast*
   1                    1 To 2 ts Salt
   1      teaspoon      Pepper
   1                    Jars (5 ounces) prepared
                        Horseradish
   1      cup           Water
   8      small         Potatoes -- cut in half
   8      medium        Carrots -- cut into fourths
   8      small         Onions
                        Pot roast gravy
                        Water
     1/2  cup           Cold water
     1/4  cup           All-purpose flour

Preparation:

*substitute: 3 Pound beef bottom round, rolled Rump, tip or chuck eye roast We know you'll love our New England classic with succulent vegetables. decrease salt to 3/4 teaspoon Cook beef roast in Dutch oven over medium heat until brown; reduce heat. Sprinkle with salt and pepper. Spread horseradish over both sides of beef. Add water. Heat to boiling; reduce heat. Cover and simmer on top of range or bake in 325 degree oven 2-1/2 hours. Add vegetables. Cover and cook about 1 hour longer or until beef and vegetables are tender. Remove to warm platter; keep warm. Prepare Pot Roast Gravy. Serve with beef and vegetables. POT ROAST GRAVY Skim excess fat from broth. Add enough water to broth to measure 2 cups. Shake 1/2 cup water and the flour in tightly covered container. Gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minut