Pot Roast with Horseradish Sauce

INGREDIENTS

INSTRUCTIONS

1.  In a Dutch oven, or large pan with a tight-fitting cover, brown meat in
fat.  Season with salt and pepper and remove from pan. Pour off fat
drippings. 2. Cook onions in drippings remaining in pan until soft but not
browned; stir often.  Add tomato juice, horseradish, and wine; mix well.
Return meat to pan. 3. Cover and simmer for 2 1/2 to 3 hours or until done.
(Or cook in a 325F oven for same amount of time.) Turn meat once to cook it
evenly throughout and baste with sauce. Skim off excess fat. 4. If sauce is
too thin, remove meat to a platter and keep warm. Mix 2 tablespoosn flour
in 1/3 cup cold water. Add mixture slowly to sauce. Bring to a boil,
stirring constantly, and cook until thickened, about 3 minutes. Taste sauce
and correct seasoning, if necessary, with salt and pepper. 5. If sauce
needs only a little thickening, remove meat, skim off excess fat, and
simmer, uncovered, for a few minutes. 8. Slice meat and serve sauce.
From the book given to me by Cookie.Lady: The More-Beef-for-your-Money
Cookbook Mary Dunham Peter H. Wyden, New York, 1974
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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