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P. 31
Horseradish Roast Dinner
3 lbs beef chuck roast 3 Tbs prepared
4 medium potatoes, horseradish
peeled and quartered 2 Tbs cooking oil
4 medium carrots, cut into 2 Tbs cornstarch
chunks 1/4 tsp salt
1 medium onion, cut into 1/4 tsp pepper
wedges
1 can beef broth
Procedure
1 Preheat oven to 350°. In large dutch oven brown meat in hot
cooking oil. Add potatoes, carrots and onions. Stir together 1
cup beef broth, horseradish, salt and pepper. Pour mixture
over meat and vegetables. Cover dutch oven and bake for 2
hours at 350°. Remove meat and vegetables to platter; keep
warm. Skim fat from pan juices. Measure pan juices adding
water to equal 1-3/4 cups liquid. Return pan juices to dutch
oven and place over medium-high heat. Combine remaining
beef broth and stir in cornstarch. Cook and stir until bubbly.
Serve gravy with roast and vegetables.
Servings: 6
Recipe Tips
Points: 16.9
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