Pot Roast with Horseradish Sauce
beef chuck cross rib roast
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.
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 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).
Turn meat once to cook it evenly throughout and baste with sauce.
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 and bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
Taste sauce and correct seasoning, if necessary, with salt and pepper.
If sauce needs only a little thickening, remove meat, skim off excess fat, and simmer, uncovered, for a few minutes.
Slice meat and serve sauce.