| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Recipe submitted by Dotty B.

4 pounds beef chuck roast, boneless

2 tablespoons vegetable oil

Salt and ground black pepper

1/2 cup onion, chopped

2 1/4 cup tomato juice

1/4 cup prepared horseradish

2 tablespoons dry sherry wine or water

1. In a Dutch oven or large pan with tight-fitting cover, brown meat in oil. Remove meat from pan. Pour off most of the fat.
2. Cook onions in drippings remaining in pan. Cook until onions are soft, but not brown. Add tomato juice, horseradish and wine; mix well.
3. Season meat with salt and pepper,return to pan. Cover and simmer for 2 1/2 to 3 hours or until done. (Or cook in 325*F (160*C) oven for same amount of time.) Baste meat with sauce while cooking.
4. If sauce is thin, remove meat from pan. Mix 2 tablespoons flour in 1/3 cup water. Add mixture slowly to sauce. Bring to a boil, stirring constantly, and cook until thickened. Slice meat and serve with sauce.

Makes 8 servings.