Prep time: 20 minutes | Cook time: 2 hours, 40 minutes | Serves: 10

2 tsp. olive oil
1 (3-Lb.) boneless beef chuck roast, trimmed
1/4 cup bottled creamy horseradish sauce
1 small onion, chopped
3 garlic cloves, minced
3 (14-oz.) cans reduced-sodium beef broth
4 large carrots, peeled, cut into 1-inch slices
1 1/2 lbs. Yukon gold potatoes, peeled, cut into 1-inch slices

1. In a large heavy pot heat oil over medium-high heat. Season beef with salt and pepper to taste. Add beef to pot; cook 3 minutes, turning to brown both sides. Remove from pot.

2. Spread horseradish sauce on both sides of beef. Return to pot; cook 2 minutes per side or until browned. Add onion, garlic, and broth; bring to boiling. Reduce heat; simmer, covered,”/2 hours.

3. Add carrots and potatoes; cook, covered, 1 hour more or until vegetables are tender. Slice beef, and serve with carrots and potatoes.

Per serving: 379 calories. 13g fat, 4g saturated fat, 103mg cholesterol, 195mg sodium, 17g carbohydrate, 2g fiber, 469 protein