Pot Roast with Horseradish Sauce
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beef chuck cross rib roast
1In a dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
2Season with salt and pepper and remove from pan.
4Cook onions in drippings remaining in pan until soft but not browned; stir often.
5Add tomato juice, horseradish and wine; mix well.
6Return meat to pan and cover and simmer for 2 1/2 to 3 hours or until done (or cook in a 325 oven for same amount of time).
7Turn meat once to cook it evenly throughout and baste with sauce.
9If sauce is too thin, remove meat to a platter and keep warm.
10Mix 2 tablespoons flour in 1/3 cup cold water.
11Add mixture slowly to sauce and bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
12Taste sauce and correct seasoning, if necessary, with salt and pepper.
13If sauce needs only a little thickening, remove meat, skim off excess fat, and simmer, uncovered, for a few minutes.
14Slice meat and serve sauce.