Chris and Heather's Pot Roast

1 4-lb. cross rib pot roast
salt
pepper
garlic
paprika
1 jar horseradish
1 cup water
8 small potatoes, cut in quarters
8 medium carrots cut into fourths
8 small onions
1/4 cup all-purpose flour

Prep. time: 2 hours
Yield: 4 to 6 servings

Brown all sides of the roast in a Dutch oven over medium to medium-high heat.
Reduce heat, spread horseradish on both sides of the roast (to taste). Salt, pepper, garlic and paprika both sides (to taste). Add water and heat to boiling.
Cover and reduce heat. Cook for 30 minutes.

Add vegetables. Continue cooking covered for 1 hour.

(For two people a 3-lb. roast is perfect. Add vegetables when water boils, and cook for 1 hour.)

Remove vegetables and roast from the dutch oven. Skim fat from leftover broth. Add water to make 2 cups of liquid. Shake 1/2 cup water with 1/4 cup all-purpose flour in a tightly covered container. Gradually stir in mixture into broth. Heat to boiling, stirring constantly. Allow to boil for 1 minute and serve immediately.

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