New England Pot Roast

4-pound beef arm, blade, or cross rib pot roast
1–2 tsp salt
1 tsp pepper
1 jar (8 ounces) prepared horseradish (optional - adds nice savory taste, not overwhelming)
1 cup water
8 small potatoes, cut in half
8 medium carrots, cut into fourths
8 small onions
pot roast gravy (see below)

Cook beef in Dutch oven over medium heat until brown on all sides; reduce heat to low. Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add water to Dutch oven. Heat to boiling; reduce heat to low. Cover and simmer 2 ½ hours.Add potatoes, carrots, and onions. Cover and simmer about 1 hour or until beef and vegetables are tender. Remove beef and vegetables to warm platter; keep warm. Prepare pot roast gravy. Serve with beef and vegetables.3-pound beef bottom round, rolled rump, tip or chuck eye roast can be substituted; decrease salt to ¾ teaspoon.

Pot Roast Gravy
water
½ cup cold water
¼ cup all-purpose flour

Skim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. Shake ½ cup cold water and the flour in tightly covered container; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.