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Homemade Pot Roast

Not only does this recipe make an amazing pot roast, the pan sauce might be the best part!

Prep Time

15 minutes

Cook Time

3 hours




4 lbs beef chuck roast, boneless
2 tbsp vegetable oil
½ cup onion, chopped
¼ cup Seaside Prepared Horseradish
2 tbsp dry sherry wine or water
2 ¼ cup tomato juice
Salt and ground black pepper



In a Dutch oven, brown meat in oil.  Remove meat from pan, set aside.  Pour off most of the fat.

Cook onions in drippings remaining in pan until translucent.  Mix in horseradish, wine, and tomato juice.

Season meat with salt and pepper and return to pan.  Cover and simmer for 2
½ to 3 hours (Alternative: cook in 325 degree oven).  Baste meat with sauce every 15 minutes.

After cooking, if sauce is thin, remove meat from pan.  Mix 2 tablespoons of flour in ? cup of water.  Add mixture slowly to sauce.  Bring to a boil, stirring constantly; cook until thickened.  Allow meat to rest 5 minutes before slicing.  Serve with sauce.

Serves: 8