Horseradish Pot Roast
A flavorful pot roast braised until fork-tender in tomato juice, onion and horseradish. 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
- 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.
- Cook onions in drippings remaining in pan. Cook until onions are soft, but not brown. Add tomato juice, horseradish and wine; mix well.
- 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.
- 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.