Pot Roast with Horseradish Sauce

2 tb Cooking fat Salt Pepper

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