Our Pot Roast

I absolutely love a good pot roast, but I prefer more flavor than your average Sunday roast. I had purchased a nice looking London Broil cut at the store and was wondering if I could turn it into a pot roast, so I went searching online for recipes and I found this one. It turned out so good that Trav said it's "our" recipe now. I just use a large heavy-duty stock pot for the whole process, and I put a sheet of foil between the pot and the lid when it's in the oven so it has a better seal. Be sure not to cook the meat much longer than the directions say, since it turns out so tender that it starts falling apart if you leave it in the oven for too long. And, sometimes Travis likes it when I take the roast out of the pan, slice it, then shred/crumble the slices and return the meat back to the pan with the broth and veggies, then serve it up kinda like a stew. We were only able to find a small jar of Inglehoffer Extra Spicy Horseradish at our local store, and we used it with Grey Poupon dijon mustard. The first time I made this I only had a cream-style horseradish and French's yellow mustard on hand, and it turned out 'okay', but not NEARLY as good as using the ones suggested in the recipe.

Ingredients:
3 1/2-4 lbs beef arm roast or chuck roast or blade roast (or London Broil cut)
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 or spicy brown mustard or Dijon mustard (use your favorite!)
1 14 oz can beef broth (2 cans 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.

*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). Pour into frying pan. Shake a half a cup of cold water with a 1/4 cup flour in tightly covered container, and slowly stir into broth. Heat to boiling, stirring constantly. Boil and stir 1-2 minutes. ***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).