Ingredients
4 lb beef chuck cross rib pot roast, bon, eless
2 tbsp cooking fat
1 salt
1 pepper
1/2 cup onion, chopped
2 1/4 cup tomato juice
1/4 cup prepared horseradish
2 tbsp dry sherry wine
Directions
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
Servings: 8 servings
Pot Roast With Horseradish Sauce Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Meat; Sauce
The History of Recipes
Food historians have tracked the existence of recipes back into history, in truth as far as the ancient Egyptians, and possibly even further. Interesting though that is, in the main part, these early recipes were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history are some tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. As our culinary historical trip moves to more modern times there are two interesting cookery books which date from the 1300s ; a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian food that appears on menues today, but rather descriptions of the types of meals prepared for the rich and powerful of those days. Over the next few centuries, the wealthy families of the West tried to lay on the most exotic meals, and consequentially cooks and their recipe collections increased in prestige. However, it wasn`t until the 19th century that haute cuisine and recipe publications became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and writing down the recipes that were being prepared for the better households. By the arrival of the twentieth century, cooking books were increasing in popularity mostly due to better eduction, more free time and a general increase in wealth. The introduction of television brought us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Pot Roast With Horseradish Sauce recipe.
