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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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One day when I ran out of ketchup, I substituted horseradish in the sauce for the meatballs I was making. It was delicious, so next I decided to try it on a roast. It, too, was a winner. Ingredients:
1 beef sirloin tip roast or boneless beef rump roast (3 pounds) |
2 tablespoons canola oil |
1 cup beef broth |
1/4 to 1/3 cup prepared horseradish |
1 cup chopped onion |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/3 cup king arthur unbleached all-purpose flour |
2/3 cup cold water |
Directions:
1. In a Dutch oven, brown roast on all sides in oil. Add broth. Spread horseradish over roast; sprinkle with onion, salt and pepper. Cover and bake at 350° for 2 hours or until tender, basting frequently. Remove roast from the pan; let stand for 10 minutes.
2. Meanwhile, pour the pan juices into a large measuring cup; add water to equal 2 cups. Return to pan. Combine flour and cold water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes. Add additional water if a thinner gravy is desired. Slice roast; serve with gravy. Yield: 6-8 servings.
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