Add salt and pepper to flour, and coat roast. heat oil in bottom of dutch oven and sear/brown on all sides. rub 1/2 jar of horseradish over meat, along with 1/2 of garlic and first envelope of soup mix. Fill half way up side of roast with beef stock and place in center of oven for one hour.
Turn roast and repeat step two, again filling halfway up side of roast with liquid, and back in the oven for an additional hour.
Chop vegetables into desired sizes and add, again filling about 1/3 of pot with liquid.
Place back in oven for last hour.
Remove from oven, let stand for 5 minutes.
Remove vegetables to a serving dish, and meat to another.
Juices can be used over meat and vegetables, or used to make gravy.