New England Pot Roast

1 beef arm, blade or cross rib pot roast ( 4 lbs )

2 tbsp olive oil or vegetable oil

8 small potatoes, cut in half

8 small onions

8 medium carrots, cut into quarters

1 tsp salt

1/2 tsp pepper

1 jar (8 oz) prepared horseradish
(not horseradish sauce)

1 cup water

1/2 cup cold water

1/4 cup flour

Spray a 12 inch skillet with cooking spray. Heat over medium high heat. In the

skillet, cook beef about 10 minutes. Turn occasionally, until brown. Sprinkle with salt,

and pepper; remove from heat.

Spray a 6 quart slow cooker with cooking spray. Place potatoes, carrots and onions in cooker.

Place beef on vegetables. In a mixing bowl, combine one cup of water and horseradish,

pour over beef.

Cover; cook on Low heat setting 8-10 hours.

Remove beef and vegetables from cooker; cover and let stand 15 minutes.

In a 2 cup measuring cup, pour liequid from cooker, skim excess fat off if desired.

Add enough water to liquid if necessary to measure 2 cups; pour into a 2 quart saucepan.

In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into liquid.

Heat to boiling, stirring consantly. Boil and stir for 1 minute. Serve gravy with beef and

vegetables.