This is one of the most delicious pot roasts. The recipe is a variation of a dish called "hussar's roast. The meat is stuffed with a horseradish mixture that beautifully enhances the rich flavors of the meat and sauce. If you wish, instead you can add the horseradish mixture to the pan juices 1 hour before the beef is ready. It makes a dish that is simpler, but just as good. The beef tastes better the next day. Serve with Grated Potato Bake. Recipe Below.

4 slices bacon, diced
2 1/2 pounds beef bottom round or chuck, in a thick piece
Salt and freshly ground black pepper, to taste
2 medium-size onions, chopped medium fine
1 large carrot, peeled and cut into julienne
2 parsnips, peeled and cut into julienned
1 rib celery, diced
2 tablespoons vodka
1 tablespoon white vinegar
3/4 cup dry red wine
1 cup Beef Stock or canned broth

Bouquet garni (4 sprigs parsley, 4 sprigs dill, 1 bay leaf, 2 cloves, and 8 to 10 black peppercorns tied in a cheesecloth bag)

3 tablespoons u

IPreheat the oven to 350 degrees F.

n a large, heavy heatproof casserole or Dutch oven with a tight-fitting lid, saute the bacon over medium heat until it renders its fat. Remove and discard the bacon.

Rub the beef with salt and pepper, then add it to the bacon fat and brown well on all sides over medium heat. Remove the meat to a plate. Add the vegetables to the casserole and saute, stirring occasionally, until they begin to color, about 10 minutes. Return the beef to the casserole.

Combine the vodka and vinegar and pour over the meat. To the casserole add the wine, stock, and bouquet garni, and bring to a boil on top of the stove.

Place the casserole in the oven and bake, covered, for 1 3/4 hours, turning occasionally. When the meat feels almost tender when you test it with a skewer, remove the casserole from the oven, leaving the oven on. Transfer the meat to a carving board.

Melt 1 tablespoon of the butter in a small saucepan, over low heat. Add all but 2 tablespoons of the horseradish to the saucepan and simmer, stirring, until hot. Stir in the bread crumbs and sugar and simmer for about 1 minute.

Let the meat cool for about 15 minutes and with a very sharp knife, make two lengthwise cuts through the meat as if you were cutting it into three equal layers, but cutting only five-sixths of the way through. Spread the horseradish mixture evenly between the cuts and tie the meat with kitchen string so it holds its shape.

Stir the remaining horseradish into the pan juices. Return the meat to the casserole and continue to bake, covered, for another 45 minutes. The meat is done when a knife inserted into its thickest part penetrates easily. Remove the meat to a cutting board, and cover with foil.

Strain the pan juices through a sieve into a small saucepan, pressing on the vegetables with the back of a spoon.

Melt the remaining 2 tablespoons butter in another small pan. Stir in the flour and cook for 1 minute. Add 1/2 cup of the pan juices and

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