1 good sized Botton Round Roast (depends on the size of your family, but at least 2 pounds)
1 jar ground horseradish (not the cream sauce stuff - the real thing)
1 envelope Lipton dry Onion Soup Mix
2-3 medium onions, peeled and quartered
2-3 nice sized carrots, cut on the diagonal in 1" chunks
3-4 stalks celery, cut on the diagonal in 1" chunks
1 small can Italian Plum Tomatos (15oz. size)
6-8 small red potatos, cut in half
1/2 package, or about 10 fresh mushrooms, cut in half
1/2 cup red wine
Preheat oven to 375.
In the bottom of a heavy casserole/baking dish that has a good tight fitting lid, spread 1/2 of the jar of horseradish and then sprinkle 1/2 the envelope of dry onion soup mix on top of the horseradish. Place the Pot Roast in the casserole and spread the rest of the horseradish on top of the roast.
Arrange the vegetables around the roast, including the liquid from the can of tomatos, and then sprinkle the rest of the dry onion soup on top of everything. Pour in the red wine, add a dash or 2 of salt and pepper, cover tightly and put in the oven.
Turn down the heat to 325 and let roast very slowly for up to 3 1/2 hours. It is done when the meat is practically falling apart. You can take the meat and the veggies out of the pan, skim off the fat, and then thicken the pan drippings with a little flour/water or cornstarch. Makes great gravy! Especially good as leftovers served the next day.
The "Hot" of the horseradish cooks away, and it serves as a natural tenderizer for the meat. I especially like this on a Sunday cause it makes the whole house smell great while watching football and sitting at the comp - you don't have to do anything to it except put it in and take it out of the oven.
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