pot roast with horseradish sauce

How To Make pot roast with horseradish sauce

• 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.
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