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From Winners, Indiana Makes 6-8 servings 1 tablespoon oil 5-ounce bottle prepared horseradish 4-pound chuck roast 10.5-ounce can beef bouillon 8 carrots, peeled and cut into 2-inch pieces 16-ounce can jellied cranberry sauce 2 onions, quartered

Preheat oven to 350 degrees. Heat oil in Dutch oven and brown roast. Add bouillon, cranberry sauce and horseradish. Cover and bake for 1-1/2 hours. Add carrots and onions to roast. Bake an additional 1-1/2 hours. Reserve pan juices and pour over meat. Serve with buttered noodles, if desired.