Instructions: In a Dutch oven, brown roast in oil. Remove and set aside. In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven.

Stir in tomatoes, 1/2 cup of water, horseradish, browning sauce, salt if desired and pepper. Cover and simmer for 2 - 3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain all but 2 cups of pan juices.

Combine flour and remaining water; stir into pan juices. Cook for 5 minutes or until thickened and bubbly. Slice roast and serve with gravy.

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