Kelly's Midwest " Cold Remedy" Pot Roast

Searching for that "Grandma's house smells so good" pot roast dinner? Got it right here! Have perfected it, and MAN! (Actually worked on this recipe for several years now, don't be fooled by the mustard and horseradish, the flavors mellow as it cooks, and tastes like you literally stepped back in time...so hope you try this, it's wonderful, and a keeper...:)

• Ready In: 3 hrs 5 mins
• Serves: 6

Ingredients

• 3 1⁄2-4  lbs  beef  arm roast or 3 1⁄2-4  lbs  chuck roast or 3 1⁄2-4  lbs  blade roast
• 2  tablespoons  oil
• 1  teaspoon salt
• 1  teaspoon fresh coarse ground black pepper
• 1⁄3 cup  prepared horseradish (not the cream added kind, the "real-deal"!!)
• 1⁄4 cup  prepared  whole grain mustard (use your favorite!) or 1⁄4 cup spicy brown mustard (use your favorite!) or 1⁄4 cup Dijon mustard (use your favorite!)
• 1 (14 ounce) can beef broth, 2 if your roast is 4 lbs. (or more)
• 1  large onion, sliced
• 8  red potatoes, unpeeled, quartered
• 8  carrots, peeled, cut into thick slices (can ease this step with baby carrots!)
• 4  tablespoons butter

Directions

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).
2. Season other side while bottom side is browning.
3. When browned, turn over, brown other side.
4. Turn off heat.
5. In large deep casserole dish with lid, pour in beef broth, add half of onion.
6. Spread top side of roast with half of horseradish and mustard, and place, that side down, into prepared casserole dish.
7. Then spread top side with rest of horseradish and mustard.
8. Cover with rest of onion.
9. Dot with butter.
10. Cover and bake in 325°F oven for 2 1/2 hours, turning meat over and retopping with some of the onion, every 45 minutes.
11. Add carrots and potatoes, recover, and bake 1 hour longer basting vegetables with the broth every 15-20 minutes.
12. Place meat and vegetables onto large serving platter.
13. Serve with broth, warm, crusty french bread and butter, or *gravy if desired.
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).
15. Pour into frying pan.
16. Shake a half a cup of cold water with a 1/4 cup flour in tightly covered container, and slowly stir into broth.
17. Heat to boiling, stirring constantly.
18. Boil and stir 1-2 minutes.
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).