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Pot Roast With Horseradish Sauce Recipe

by Global Cookbook

Ingredients

4 lb Beef chuck cross rib pot roast, boneless 2 Tbsp. Cooking fat     Salt     Pepper

1/2 c. Onion, minced 2 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.
3. Return meat to pan.
4. Cover and simmer for 2 1/2 to 3 hrs or possibly till done.
5. (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.
6. 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.
7. 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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