Pot Roast With Horseradish Sauce Recipe

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Pot Roast with Horseradish Sauce

Kitchen Crew


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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


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.
3Pour off fat drippings.
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.
8Skim off excess fat.
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.

About this Recipe

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