New England Pot Roast with New Potatoes
2 1/2 to 4 lb boneless beef chuck pot roast
salt and pepper
5 oz. jar horseradish
1 cup water
1 pkg. Lipton onion soup mix
8-12 new potatoes, cut in half
12 medium baby carrots
2 medium onions, cut into quarters
Cook beef in a Dutch Oven or heavy bottom pot over medium heat until both sides are seared brown. Sprinkle with salt and pepper. Spread horseradish over both sides of beef. Place beef in roasting pan. Mix water and soup mix. Pour over beef. Roast in oven at 325 degrees for about 2 1/2 hours. Add vegetables and cook until tender, about 1 hour.
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