3 to 4-lb beef shoulder roast
2 tbsp oil
1 tsp salt
1/8 tsp pepper
1/4 cup tomato juice
1/4 cup prepared horseradish
1/2 cup chopped onion
1/4 cup water
2 tbsp flour

Horseradish Beef Pot Roast

1. Brown pot roast in oil in large frying pan or oven. Pour off drippings. Season pot roast with salt and pepper.
2. Add tomato juice, horseradish and onion. Cover tightly and cook slowly for 2-3 hours or until meat is tender. Remove pot roast to warm platter.
3. Combine flour with water, add to cooking liquid and cook, stirring constantly until thickened. Reduce heat and cook for 3-5 minutes. Serve gravy with pot roast.