Try this Pot Roast with Horseradish Sauce recipe, or contribute your own.
Suggest a better description1. 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
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Serving Size: 1 Serving (308g) | ||
Recipe Makes: 8 | ||
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Calories: 739 | ||
Calories from Fat: 562 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.5g | 83 % | |
Saturated Fat 25.7g | 128 % | |
Monounsaturated Fat 27g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 161.8mg | 50 % | |
Sodium 332.3mg | 11 % | |
Potassium 796.3mg | 21 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 3.4g | ||
Protein 38.1g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 739
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