1-4 lb. beef arm or blade roast
2 tbl. oil
1 tsp. salt
1 tsp. pepper
2 rounded Tbl. prepared horseradish
2 rounded Tbl. horseradish mustard
1 can beef broth
1 lg. onion, sliced
8 red potatoes, unpeeled, cut in half
8 carrots, peeled, cut into 4ths
Sprinkle one side of roast with half of salt and pepper and place, that side down, into lg. frying pan of HOT oil ( to sear and brown ). Season other side while bottom side is browning. When browned, turn over, brown other side.Turn off heat.
In lg. deep casserole dish with lid, pour in beef broth, add half of onion.
Spread top side of roast with half of horseradish and mustard, and place, that side down, into casserole dish. Spread top side with rest. Cover with rest of onion.
Cover and bake in 325* oven for 2 1/2 hours, turning meat over and retopping with some of the onion, every 45 minutes. Add carrots and potatoes, recover, and bake 1 hour longer basting vegetables with the broth every 15-20 minutes. Place meat and vegetables onto lg. serving platter. Serve with broth, warm crusty french bread and butter, or *gravy if desired.
*For gravy:
Skim some of the fat off broth, and pour into heat proof measuring cup adding enough water to measure 2 cups (if even needed). Pour into frying pan. Shake a half a cup of cold water with a 1/4 cup flour in tightly covered container, and slowly stir into broth.Heat to boiling, stirring constantly. Boil and stir 1-2 minutes.