Notes from the Test Kitchen:
Are you a meat-and-potatoes kind of guy (or gal)? Well, this kicky dish is a great partner with a heaping helping of creamy mashed potatoes. Super satisfying and perfectly tender!
1In a Dutch oven, brown the roast on all sides in the oil. Give it a good sear. Add the broth to the pan. Spread the horseradish all over the top of the roast, then add the chopped onions, sprinkling them evenly over the top of the horseradish.
2Cover tightly with foil and bake at 350 degrees for about 2 hours or until tender--baste frequently. Remove the roast from the pan, let stand covered with the foil on a cutting board for 10 minutes while you make the gravy.
3Meanwhile, measure the pan juices; add water to equal 2cups. Return to pan. Combine flour and cold water with a whisk until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes. Add additional water if a thinner gravy is desired. Slice roast, serve with gravy.
4Slice the meat as picture depicts and serve drizzled with the gravy. Enjoy!