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1
When choosing a roast, use the cheaper cut such as a chuck roast that has some nice marbling -- marbling adds flavor.
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2
Preheat oven to 250.
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3
Melt the CRISCO, over medium-high heat, in a deep heavy pan that has a cover, such as a Dutch Oven.
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4
Dredge the roast in your favorite seaoned flour.
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5
Brown the roast on all sides.
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6
Dissolve the beef boullion cubes in the hot water & then add the brown mustard, black pepper & horseradish.
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7
When roast is browned, pour off any fat,
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8
Place chopped onion on top of roast & then slowly pour the boullion mixture on top of all.
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9
Cover & cook in 250 oven for 8 hours or until tender.
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10
(You can cook this in a crockpot on LOW for 8 hours, but I prefer it in the oven).
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11
When done, carefully remove roast to a large plate or platter.
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12
Take a fork in each hand & tear apart the roast.
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13
Do this while the roast is still hot.
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14
In a small bowl, dissolve 2 T. cornstarch into 2 T.of the liquid.
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15
Heat remaining liquid to a low boil & slowly add the cornstarch mixture, stirring constantly until desired thickness -- add 1-2 capfulls Kitchen Bouqet, if desired.
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16
Stir in the shredded roast.
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17
Serve hot on buns, bread or my http://www.recipezaar.com/Mashed-Potatoes-W-Carrots-331767.
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18
This also freezes very well -- IF there's any leftovers!
