Recipe Instructions:
3 to 4 pounds "round-bone" or boneless chuck roast
Onion salt
Ground black pepper
1/2 cup water, or more as needed
Enough bottled prepared horseradish to cover the top of roast
Wipe roast with damp paper toweling and trim excess fat. Generously sprinkle both sides with onion salt and pepper. Place in a covered roasting pan just large enough to fit the roast and add 1/2 cup water. Cover and roast in a preheated 350 degree F oven for 35 minutes per pound.
Halfway through the total cooking time, cover the top of the roast with horseradish. If needed, add more water at this time.
Serve with the natural juices (separating the excess fat), or thicken with a fat and flour roux for gravy. Buttery mashed potatoes are highly recommended.
You can make this the day before you plan to serve it: When the pot roast is done, let cool, and then refrigerate the roast in the fat and juices overnight. Be sure the liquid does not cover the horseradish topping. The next day remove the solidified layer of fat (that's why it's important that the fat doesn't cover the top--you'll pull the horseradish off with it). Reserve enough of the fat to make a roux for gravy, if desired. Reheat the roast and serve. It will be even better than if served immediately.
