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Horseradish Pot Roast


4 pounds beef chuck roast, boneless
2 tablespoons oil
Salt and 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. Season with salt and pepper. 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. Return meat to pan. Cover and simmer for 2 to 3 hours or until done. (Or cook in 325F 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.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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