¼ c Flour
2 t Salt
1-1/4 tsp Pepper
4# Beef chuck pot roast
2 T Shortening
5 oz Horseradish, if desired
1 c Water
8 Small potatoes, pared and halved
8 Medium carrots, halved crosswise and lengthwise
8 Small onions
½ tsp Salt
Gravy
Stir together flour, 2 t. salt, and pepper; rub mixture on meat. Melt shortening in large skillet or Dutch oven; brown meat over medium heat, about 15 minutes.
Reduce heat; spread horseradish on both sides of meat. Add water; cover tightly and simmer on top of range or in 325˚ oven 4 hours or until meat is tender.
About 1 hour before end of cooking time, add vegetables and ½ tsp salt. Place meat and vegetables on warm platter; keep warm while making gravy. Serve gravy with meat and vegetables.
Makes 6 to 8 servings.
My mother used to do a roast something like this. She would have used potatoes and fresh green beans as the vegetables. Yum.