Pot Roast With Horseradish Sauce

* Exported from MasterCook *

POT ROAST WITH HORSERADISH SAUCE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Beef chuck cross rib pot
-roast, boneless
2 tb Cooking fat
Salt
Pepper
1/2 c Onion, chopped
2 1/4 c Tomato juice
1/4 c Prepared horseradish
2 tb Dry sherry wine

1. In a Dutch oven, or large pan with a tight-fitting
cover, brown meat in fat. Season with salt and pepper
and remove from pan. Pour off fat drippings. 2. Cook
onions in drippings remaining in pan until soft but
not browned; stir often. Add tomato juice,
horseradish, and wine; mix well. Return meat to pan.
3. Cover and simmer for 2 1/2 to 3 hours or until
done. (Or cook in a 325F oven for same amount of
time.) Turn meat once to cook it evenly throughout and
baste with sauce. Skim off excess fat. 4. If sauce is
too thin, remove meat to a platter and keep warm. Mix
2 tablespoosn flour in 1/3 cup cold water. Add mixture
slowly to sauce. Bring to a boil, stirring constantly,
and cook until thickened, about 3 minutes. Taste sauce
and correct seasoning, if necessary, with salt and
pepper. 5. If sauce needs only a little thickening,
remove meat, skim off excess fat, and simmer,
uncovered, for a few minutes. 8. Slice meat and serve
sauce.

From the book given to me by Cookie.Lady: The
More-Beef-for-your-Money Cookbook Mary Dunham Peter H.
Wyden, New York, 1974



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