New England Pot Roast
"Spreading a layer of horseradish all over the outside of the meat is the secret to making this pot roast. Contrary to what you might think, the horseradish doesn't add a hot or spicy flavor. Instead, it mellows during cooking, leaving behind a delicious flavor you can't quite put your finger on...."
INGREDIENTS
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1 boneless beef chuck arm, shoulder or blade pot roast (4 lb)
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1 to 2 teaspoons salt
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1 teaspoon pepper
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1 jar (8 oz) prepared horseradish
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1 cup water
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8 small potatoes, cut in half
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8 medium carrots, cut into fourths
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8 small onions, skins removed
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1/2 cup cold water
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1/4 cup Gold Medal™ all-purpose flour
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