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Pot Roast with Horseradish Sauce

 

44

Yield

12

servings

Prep

15

min

Cook

3

hrs

Ready

4

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

4 pounds beef chuck cross rib roast
boneless
*
2 tablespoons lard
for cooking
*
1 x salt
*
1 x black pepper
*
½ cup onions
chopped
2 ¼ cups tomato juice
¼ cup horseradish
prepared
*
2 tablespoons sherry
dry wine

Directions

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.

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.

Cover and simmer for 2½ to 3 hours or until done.

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

Skim off excess fat. If sauce is too thin, remove meat to a platter and keep warm.

Mix 2 tablespoon flour in ⅓ 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.

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

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 1737% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 20mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 4% Vitamin C 15%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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