By the end of dinner, there was not a single bite of this dish left.

3 pounds of chuck roast
3 pounds of cut russet potatoes or small potatoes
2 pounds of carrots cut into quarters and peeled.
1 teaspoon of onion powder or one chopped onion.
3 teaspoons of chopped garlic (if desired)
1/2 cup of horseradish that is ready to use (avoid using the saucy type).
4 cups of beef broth
Petroleum
For the sauce:
2 tablespoons of flour
2 tablespoons of butter
2 cups of liquid for cooking in a slow cooker
Directions:
1. Warm up the hot oil in a pan on medium-high heat. Add salt and pepper to the chuck roast. Cook the meat on all sides until it turns brown.
Put the potatoes and carrots in the crockpot. Time of the year.
Place the browned chuck roast on top of the vegetables. If you are using onion powder, just sprinkle it on top of the roast. You can also put chopped onions and crushed garlic.
Put the horseradish you prepared on top of the roast.
5. Add the beef broth to the slow cooker, pouring it around the meat to avoid disturbing the horseradish.
6. Put a lid on and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is soft and easy to shred.
For the sauce:
After the pot roast is cooked, take out the meat and vegetables from the slow cooker and keep them separate.
In a pot, melt the butter on medium heat. Mix the flour into the mixture to make a thick sauce.
Gradually pour 2 cups of the liquid from the slow cooker (strained) into the roux while whisking constantly.

Cook the sauce until it becomes as thick as you like.
Serve the cooked meat with the vegetables and pour the sauce over it. Have fun!