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4 pound rump roast
1/4 cup flour
1 Tbsp salt
1 tsp ground black pepper
2 Tbsp shortening
1 - 5 ounce jar horseradish
1 cup water
8 potatoes, peeled and cut into chunks
8 carrots, peeled and cut into 1" pieces
1 pound whole mushrooms (optional)
Mix flour, salt and pepper and rub over the roast.
Melt shortening in a large pot and brown meat on all sides. Spread horseradish on all sides of the roast. Add water and bring to a boil. Cover, reduce heat and simmer for 2 hours. Add potatoes and carrots and cook for 1 hour longer. If you want to add the mushrooms, add them 15 minutes before roast will be done.