1 | Heat olive oil with unsalted butter in large stock pot. Sear roast on all sides until brown on all surfaces. |
2 | Spread the surface of the roast with horseradish, salt and pepper. Add beef stock and bring to boil. Reduce heat, cover and simmer over low heat for about 2 1/2 hours. |
3 | Add potatoes, carrots, onions and turnips. Cook, covered, until vegetables are tender, approximately 20-30 minutes. |
4 | To thicken gravy, shake together flour and water until smooth. Add slowly to the simmering broth, reseason with salt and pepper and bring to a boil. Reduce and cook until thickened, stirring frequently. |
5 | NOTE: This is an excellent dish to prepare in a crock pot. Cook potatoes and vegetables separately to avoid overcooking them. |