Horseradish Beef Pot Roast

What better is there than a pot roast.  Besides a great dish for a picnic, it makes a great sandwich.

Makes 6 to 8 servings:

Ingredients:

• 2 - cloves garlic, crushed

• 1/2 - teaspoons pepper

• 1/2 - teaspoon salt

• 1/2 - teaspoon horseradish

• 1 - teaspoon dried basil

• 3 to 3-1/2 - pounds boneless beef chuck roast

• 1 - tablespoon olive oil

• 2 - cups water

• Vegetables

  • 2 - cups baby carrots, peeled

  • 12 - small red potatoes, cut in half

  • 1 - medium onion, cut into 6 wedges

Directions:

1. In a small bowl, you want to combine garlic, salt, pepper, horseradish, and basil.   Next, evenly press garlic mixture into surface of beef.  In Dutch oven, heat over medium-high heat until hot and add the oil.  You want to evenly brown the beef roast.  

2. Next step is to add the water.  Bring to a boil and reduce the heat to low.   You want to cover roast tightly and simmer 2 hours.

3. Add the vegetables and cover.  You need to continue cooking 40 to 45 minutes or until vegetables are tender.  Remove beef and vegetables from Dutch oven and serve.

Picnicking & Tailgating:

This can be made a day or two ahead of either the picnic or tailgate party.  Before leaving the house, microwave the roast beef and vegetables.  Then place the beef roast in a hot thermal container so it will be nice and hot when served at the picnic or tailgate site.