New England Pot Roast

• 1/4 cup flour
• 2 teaspoons salt
• 1-1/4 teaspoon pepper
• 4 pounds beef chuck pot roast
• 2 Tablespoons olive oil
• 1-5oz jar horseradish
• 1 cup water
• 8 small potatoes, cut in halves
• 8 small carrots, cut in halves
• 8 small onions (pearl onions)

1. Mix flour salt and pepper and rub mixture on the pot roast. 
2. Cook beef in olive oil in Dutch Oven over medium heat until brown (about 15 minutes)
3. Reduce heat.
4. Spread horseradish on both sides of the beef.
5. Add water, cover and simmer for about 4 hours.
6. 1 hour before the end of cooking, add vegetables and adjust seasoning.

Gravy

1. Pour beef drippings into a bowl, leaving the brown particles left behind in the Dutch Oven. 
2. Let fat rise to the top of the drippings and skim off, reserving 1/4 cup.
3. Return the reserved fat to Dutch Oven and blend in 1/4 cup flour.
4. Cook over low heat stirring constantly until mixture is smooth and bubbly.
5. remove from heat.
6. Add enough water to the beef juice to make 2 cups of the liquid.
7. Stir into the flour mixture.  Heat to boiling, stiring constantly.
8. Boil and stir one minute.
9. Adjust seasoning.