These variations are for a 3-4lb. bottom round, rolled, rump or chuck or a 4lb. cross rib beef.

Recipe for The Basic Pot Roast

Sprinkle roast with 1-2 tsp. salt and pepper and brown on both sides in heavy pan in oil.
Spread 5 oz. horseradish on both sides.
Add 1 cup water and bring to a boil

Cover and simmer in a 325 oven for 2 1/2 hours, then add:

8 small halved potatoes
8 quartered carrots
8 small onions

Kettle Gravy:

Sim fat from broth. add water to 2 cups. Shake 1/2 cup cold water with 1/4 cup flour and gradually stir into broth. Heat to boiling and stir 1 min..Add salt and pepper and optional garlic powder, rosemary powder, etc..

VARIATIONS:

for Herb: slice cloves garlic and press rosemary elaves or powder onto roast

for Savory:

sprinkle beef with 1 tsp. dried dill
substitute 1/2 cup water with sour cream for gravy

for Wine:

Cook beef with:

3/4 cup red wine
3/4 cup sour cream
2 cloves garlic
1/2 tsp. thyme

Add 2 T. lemon juice to gravy

for Spicy, spread on beef:

1/4 cup catsup
2 T. vinegar
2 cloves garlic

Add 1/4 tsp. ginger to gravy