Beef Pot Roast With Horseradish Sauce
|Lean bottom round beef/Plate beef||2 Pound|
|Celery salt||1⁄2 Teaspoon|
|Grated horseradish||2 Tablespoon|
|Lemon juice||2 Tablespoon (Of 1 Lemon)|
Wash and chop the leek.
Peel the carrots and cut into sticks.
Peel the onion and stud with the cloves.
Put the meat in a saucepan and add the salt, celery salt, bay leaf, leek, carrots and onion.
Pour over the water and bring to the boil.
Simmer for 1 1/4-2 hours, until the meat is tender.
Meanwhile, mix the grated horseradish with the lemon juice and sugar.
Cut the meat in thick slices and garnish with vegetables from the pan.
(The cooking liquid makes a good basis for soup.) Serve with the horseradish sauce and a green vegetable such as spinach.