3 Lb. Chuck roast
2 Tsp. Prepared horseradish
2 Medium Onion, chopped
1 10 ý-Oz. Can Cream of celery soup
1/2 Cup Sour cream
Season pot roast with salt and pepper. In skillet, brown meat. Transfer to shallow roasting pan. Spread horseradish over top; sprinkle onion over meat; top with soup (undiluted). Cover and bake at 325 for 2-1/2 – 3 hours. Pour off drippings, reserve for gravy. Skim off fat. Blend 1/4 Cup flour with 1/2 Cup water. Cook, stirring constantly until mixture thickens and boils. Gradually add sour cream. Serve with meat.