New England Pot-Roast

by Debara Valeri

1/4 cup all-purpose flour
1 Tb. plus 2 tsp. salt
1 1/4 teaspoons pepper
4 pound beef chuck pot-roast*
2 Tb. shortening
1 jar (5 oz.) horseradish, if desired
1 cup water
8 small potatoes, pared and halved
8 medium carrots, halved cross & lengthwise
8 small onions
1/2 tsp. salt
Gravy

Stir together flour, 1 Tb. plus 2 tsp. of salt and pepper; rub mixture on meat. Melt shortening in a 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 for 4 hours or until meat is tender. About 1 hour before end of cooking time, add vegetables and 1 /2 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.

*= Arm, blade, inside roll, English or Boston cut or shoulder clod