Pot Roast With Horseradish Sauce Recipe

No Photo

Have you made this?

 Share your own photo!

Pot Roast with Horseradish Sauce

Kitchen Crew

By




pinch tips: How to Freeze Fish, Meat & Poultry


Rating:

 Be the First

Ingredients

4 lb
beef chuck cross rib roast
2 Tbsp
cooking fat
salt and pepper to taste
1/2 c
onion, chopped
2.25 c
tomato juice
1/4 c
prepared horseradish
2 Tbsp
dry sherry

Directions Step-By-Step

1
In a dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
2
Season with salt and pepper and remove from pan.
3
Pour off fat drippings.
4
Cook onions in drippings remaining in pan until soft but not browned; stir often.
5
Add tomato juice, horseradish and wine; mix well.
6
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).
7
Turn meat once to cook it evenly throughout and baste with sauce.
8
Skim off excess fat.
9
If sauce is too thin, remove meat to a platter and keep warm.
10
Mix 2 tablespoons flour in 1/3 cup cold water.
11
Add mixture slowly to sauce and bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
12
Taste sauce and correct seasoning, if necessary, with salt and pepper.
13
If sauce needs only a little thickening, remove meat, skim off excess fat, and simmer, uncovered, for a few minutes.
14
Slice meat and serve sauce.

About this Recipe

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy