*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Beef
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       lb           Beef chuck cross rib pot
                         -roast, boneless
    2       tb           Cooking fat
      1/2   c            Onion, chopped
    2 1/4   c            Tomato juice
      1/4   c            Prepared horseradish
    2       tb           Dry sherry wine
   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
   From the book given to me by Cookie.Lady: The
   More-Beef-for-your-Money Cookbook Mary Dunham Peter H.
   Wyden, New York, 1974
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