In a large Dutch oven brown the roast on all sides in oil.
Remove roast and drain off excess oil.
In a bowl combine the garlic, V-8, water, horseradish and the worcestershire sauce.
Replace the roast in the Dutch oven and pour the combined ingredients over the roast.
Bake, covered 325' for 2-2 1/2 hours or until very tender.
Transfer the roast to a warm platter, cover with foil to retain heat.
For the gravy measure cooking juices; skim away the fat. If necessary add enough water to measure 1-1/2c. Return juices to Dutch oven, combine the remaining 2 tablespoons water and the cornstarch, stir into the juices.
Cook and stir over medium heat until bubbly. Cook stirring constantly for 1 minute.