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Recipe Name: Pot Roast With Horseradish Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 8

4 Pound(s) Beef chuck cross rib pot
roast boneless
2 Tablespoon(s) Cooking fat
1/2 Cup(s) Onion, chopped
2 1/4 Cup(s) tomato juice
1/4 Cup(s) Prepared horseradish
2 Tablespoon(s) Dry sherry wine
In a Dutch oven, or large pan with a tight-fitting cover, brown meatin
fat. Season with salt and pepper and remove from pan. Pour off
fatdrippings. 2. Cook onions in drippings remaining in pan until soft
butnot browned; stir often. Add tomato juice, horseradish, and wine;
mixwell. Return meat to pan. 3. Cover and simmer for 2 1/2 to 3 hours
oruntil done. (Or cook in a 325F oven for same amount of time.) Turn
meatonce to cook it evenly throughout and baste with sauce. Skim off
excessfat. 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
tosauce. Bring to a boil, stirring constantly, and cook until
thickened,about 3 minutes. Taste sauce and correct seasoning, if
necessary, withsalt and pepper. 5. If sauce needs only a little
thickening, removemeat, 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-MoneyCookbook Mary Dunham Peter
H. Wyden, New York, 1974From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 90
Calories From Fat: 15
Total Fat: 1.6g
Cholesterol: 36.6mg
Sodium: 106.9mg
Potassium: 301mg
Carbohydrates: 4.7g
Fiber: <1g
Sugar: 3.5g
Protein: 14.1g

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