Pot Roast With Horseradish Sauce

Recipe Ingredients

4 lbs	1816g / 64oz	Beef chuck cross rib pot - roast, boneless
2 tablespoons	30ml	Cooking fat
		Salt
		Pepper
1/2 cup	31g / 1.1oz	Onion - chopped
2 1/4 cups	533ml	Tomato juice
1/4 cup	59ml	Prepared horseradish
2 tablespoons	30ml	Dry sherry wine

Recipe Instructions

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 tablespoons 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.

6. Slice meat and serve sauce.

Source:
"The More-Beef-for-your-Money Cookbook" by Mary Dunham

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