Pot roast with horseradish sauce

8 servings

Ingredients

Quantity Ingredient
-From the Kitchen of Lawrence & Cindy Kellie
4 pounds Beef chuck cross rib pot roast, boneless
2 tablespoons Cooking fat
Salt
Pepper
½ cup Onion; chopped
2¼ cup Tomato juice; #2 can
¼ cup Prepared horseradish
2 tablespoons Dry sherry wine

Directions

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 2½ 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 ⅓ 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.

From: The More-Beef-for-your-Money Cookbook Submitted By LAWRENCE KELLIE On 03-04-95

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