Indian Pot Roast

INGREDIENTS:

1 (3 to 4 lb.) boneless chuck roast
1/2 tsp. salt
2 tbsp. all-purpose flour
2 cloves garlic, crushed
2 tbsp. butter, melted
1 lg. onion, sliced
12 whole peppercorns
12 whole allspice
1 bay leaf, crumbled
1 tbsp. grated fresh horseradish
1/2 c. water
1/2 c. Burgundy or rum
6 carrots, scraped and quartered

DIRECTIONS:

Sprinkle roast with salt; dredge in flour. Set aside. Saute garlic in butter in a Dutch oven. Add roast; brown on all sides. Remove roast from pan. Place onion slices in pan; place roast on top. Add peppercorns, allspice, bay leaf, horseradish, water, and Burgundy; bring to a boil. Cover, reduce heat, and simmer 2 hours. Add carrots; cover and simmer 30 minutes or until tender. Yield: 6 to 8 servings.