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1
Sprinkle one side of roast with half of salt and pepper and place, that side down, into large frying pan of HOT oil (to sear and brown).
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2
Season other side while bottom side is browning.
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3
When browned, turn over, brown other side.
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4
Turn off heat.
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5
In large deep casserole dish with lid, pour in beef broth, add half of onion.
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6
Spread top side of roast with half of horseradish and mustard, and place, that side down, into prepared casserole dish.
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7
Then spread top side with rest of horseradish and mustard.
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8
Cover with rest of onion.
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9
Dot with butter.
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10
Cover and bake in 325u00b0F oven for 2 1/2 hours, turning meat over and retopping with some of the onion, every 45 minutes.
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11
Add carrots and potatoes, recover, and bake 1 hour longer basting vegetables with the broth every 15-20 minutes.
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12
Place meat and vegetables onto large serving platter.
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13
Serve with broth, warm, crusty french bread and butter, or *gravy if desired.
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14
*For gravy: Skim some of the fat off broth, and pour into heat-proof measuring cup adding enough water to measure 2 cups (if even needed).
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15
Pour into frying pan.
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16
Shake a half a cup of cold water with a 1/4 cup flour in tightly covered container, and slowly stir into broth.
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17
Heat to boiling, stirring constantly.
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18
Boil and stir 1-2 minutes.
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19
***If you want lots of gravy, use the 32 oz. box of beef broth and thicken with 3-4 Tbl. cornstarch mixed with 3-4 Tbl. cold water. (Cook meat and vegetables with all the broth, thicken at the end).
