New England Roast - cooking recipe

Ingredients

3 lb. eye of round roast
2 Tbsp. shortening
2 cans onion soup
2 Tbsp. prepared horseradish
1 bay leaf
1 clove minced garlic
1/2 c. water
1/4 c. flour

Preparation

Sear the roast in the shortening in a skillet.
Brown it good on all sides.
In a pot, big enough to hold the roast, mix all the ingredients except the water and flour.
Make sure roast is almost covered.
Double the recipe if not.
Simmer on low heat and slow for several hours.
(I usually do mine overnight.)
Remove roast and drain onions from liquid.
Make gravy with liquid, water and flour.
(Use cornstarch if you'd rather.)