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LOCATION: Recipes >> Beef Veal >> Pot Roast 14

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HORSERADISH POT ROAST

4 pounds beef chuck roast, boneless
2 tablespoons oil
Salt & 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 3250 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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