Easy Dutch Oven Pot Roast

I got a great cookbook from out local library called: The Dutch Oven Cookbook by Sharon Kramis and Julie Kramis Hearne
I'm eager to try some of the recipes. It reminds me of an amazingly simple pot roast I used to make frequently.

2 to 4 lb. pot roast (any size would work.)
Creamy horseradish
Salt and pepper to taste
beef broth or water.

Onions, carrots, potatoes optional

Sear the pot roast in a bit of olive oil in the dutch oven until browned on at least two sides.
Slather the horseradish on the pot roast.
Add a cup or two of the beef broth or water to the bottom of the dutch oven.
Simmer on top the stove until the roast is done. . . 1 1/2 to 2+ hours.
Turn the roast over at least once while it's cooking.

About 45 minutes or more before the roast is done you can add vegetables to the broth to cook along side the roast.

You can add a bit more liquid at any time during the cooking if necessary.

Once the roast is done you can thicken the juices to use as a sauce or gravy.

Even those of you who aren't horseradish lovers might enjoy this roast. The horseradish loses some of it's strength and leaves a nice mellow complex flavor behind.