Pot Roast with Horseradish Sauce

1. 1

   In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat.

2. 2

   Season with salt and pepper and remove from pan.

3. 3

   Pour off fat drippings.

4. 4

   Cook onions in drippings remaining in pan until soft but not browned, stir often.

5. 5

   Add tomato juice, horseradish, and wine, mix well.

6. 6

   Return meat to pan.

7. 7

   Cover and simmer for 2 1/2 to 3 hours or until done.

8. 8

   Turn meat once to cook it evenly throughout and baste with sauce.

9. 9

   Skim off excess fat.

10. 10

    If sauce is too thin, remove meat to a platter and keep warm.

11. 11

    Mix 2 tablespoon flour in 13 cup cold water.

12. 12

    Add mixture slowly to sauce.

13. 13

    Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.

14. 14

    Taste sauce and correct seasoning, if necessary, with salt and pepper.

15. 15

    If sauce needs only a little thickening, remove meat, skim off excess fat, and simmer, uncovered, for Slice meat and serve sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.