INGREDIENTS:

3 lb Boneless pot roast

4 Cloves garlic thinly sliced

3 Carrots cut into 1/2 in circles

1 Lg onion sliced

3/4 cup V-8 juice with hot sauce added to your taste

1/3 cup Beef Broth

1 Tablespoon horseradish (you can add more to your taste)

1 Teaspoon Worcestershire sauce (optional)

4 Teaspoons cornstarch (optional)

DIRECTIONS:  Preheat oven 325 degrees.  Using a heavy pot place trimed pot roast in it.  Using a sharp knife cut 1 inch cuts into the meat all over and insert the garlic.  Brown roast on top of the stove on all sides.  Mix all other ingredients and add to the pot roast.  If you feel there is not enough liquid in the pot add a little more V-8.  You should have approx. 2-3 inches of liquid in the pot.  Cover and bake for 2/12-3 1/2 hours.  Check often to make sure liquid has not evaporated.  If liquid is gone continue to add V-8 or broth or water.  When you insert a cooking fork and it it slides off the meat, it will be finished.  At this point you can remove the meat and vegetables, add corn starch (optional) to make a gravy.  Cut meat into slices or pieces, place on a serving plate with vegetables.

COMMENTS:  This is a no fail pot roast.  You can also cook some potatoes to serve along with the meat.  You can also add you favorite spices when cooking the pot roast.