Instructions: In a Dutch oven or a large heavy saucepot, heat 1 tablespoon of the oil over medium heat. Cook the meat on all sides until browned, adding additional oil if necessary. Sprinkle roast with salt and pepper and spread horseradish all over the roast.

Add 1/2 cup water to the pan and cover. Over high heat, bring water to a boil, then reduce the heat. Keep the post covered and simmer on top of the stove or bake in a 325 F oven for 1 1/2 hours. Add vegetables, cover and cook for about 1 hour longer, or until the beef and vegetables are tender.

Makes 4 to 6 servings.

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