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Beef Pot Roast With Horseradish Sauce

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  Leek 1
  Carrots 3
  Onion 1
  Whole cloves 2
  Lean bottom round beef/Plate beef 2 Pound
  Salt 1 Teaspoon
  Celery salt 1⁄2 Teaspoon
  Bay leaf 1⁄2
  Water 4 Pint
  Grated horseradish 2 Tablespoon
  Lemon juice 2 Tablespoon (Of 1 Lemon)
  Sugar 1 Teaspoon

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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
130 Minutes

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 413 Calories from Fat 131

% Daily Value*

Total Fat 15 g22.4%

Saturated Fat 6 g29.9%

Trans Fat 0 g

Cholesterol 95.2 mg31.7%

Sodium 878.3 mg36.6%

Total Carbohydrates 18 g5.8%

Dietary Fiber 2.8 g11.2%

Sugars 6.8 g

Protein 51 g101.6%

Vitamin A 168.1% Vitamin C 23.8%

Calcium 11.5% Iron 27.2%

*Based on a 2000 Calorie diet

Beef Pot Roast With Horseradish Sauce Recipe