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Ingredients
- 4 lb Beef chuck cross rib pot roast, boneless
- 2 Tbsp. Cooking fat
- Â Â Salt
- Â Â Pepper
- 1/2 c. Onion, minced
- 2Â 1/4 c. Tomato juice
- 1/4 c. Prepared horseradish
- 2 Tbsp. Dry sherry wine
Directions
- 1. In a Dutch oven, or possibly 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 till soft but not browned; stir often. Add in tomato juice, horseradish, and wine; mix well.
- Return meat to pan.
- 3. Cover and simmer for 2 1/2 to 3 hrs or possibly till done.
- (Or possibly cook in a 325F oven for same amount of time.) Turn meat once to cook it proportionately throughout and baste with sauce. Skim off excess fat.
- 4. If sauce is too thin, remove meat to a platter and keep hot. Mix 2 tablespoosn flour in 1/3 c. cool water. Add in mix slowly to sauce. Bring to a boil, stirring constantly, and cook till thickened, about 3 min. 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 min. 8. Slice meat and serve sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 8 servings | |
| Calories 55 | |
| Calories from Fat 29 | 53% |
| Total Fat 3.25g | 4% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 211mg | 9% |
| Potassium 153mg | 4% |
| Total Carbs 4.93g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.18g | 2% |
| Protein 0.74g | 1% |
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