Pot roast and horseradish "nuff said"
Roast
A recipe I grew up with--simple to prepare and simply delicious. When roasted like this, the sharpest prepared horseradish mellows and gives the natural juices and every bite a unique flavor. The braising juices, whether thickened with flour for a gravy (as my mom did) or not, are great over mashed potatoes. I found no clues as to the origin of this recipe, but the specified "round-bone" pot roast and the fact that my mom gathered most of her recipes during the late 40's and 50's probably means she or dad found it in a local newspaper or got it from a friend or co-worker. Note that the recipe doesn't call for browning the roast first. <br /> <br />Eventually I converted the recipe to a slow-cooker (my husband prefers this method): Reduce water to 1/8 cup or omit altogether. Spread horseradish over entire top of roast. Cover and cook on low for 10-12 hours without lifting lid. <br />
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