Pot Roast

Directions

1. 1
   Preheat oven to 32
2. 2
   Heat an ovenproof 6-quart Dutch oven over medium heat.
3. 3
   Add oil; swirl to coat.
4. 4
   Add roast to pan. Cook 10 minutes, turning to brown on all sides.
5. 5
   Remove from heat.
6. 6
   Add onion, carrot, garlic, and rosemary to pan.
7. 7
   Sprinkle roast and vegetables with salt and pepper.
8. 8
   Add 1/2 cup water to pan. Cover and bake at 325 for 3 to 3 1/2 hours or until meat is fork-tender, turning roast halfway through cooking time.
9. 9
   While roast bakes, combine sour cream and horseradish in a small bowl.
10. 10
    Skim fat from drippings. Break roast into large chunks with 2 forks.
11. 11
    Serve roast with vegetables, pan drippings, and horseradish cream.
12. 12
    Garnish with parsley, if desired.