Leona's Hot Beefs

• 4 lbs beef chuck roast, boneless preferred
• 2 cups hot water
• 2 beef bouillon cubes
• 12 teaspoon black pepper
• 1 tablespoon brown mustard (Gulden's preferred)
• 1 large Spanish onion, chopped (do NOT use sweet onion)
• 1 tablespoon horseradish (do NOT use cream style or sauce)
• seasoned flour, for dredging
• 3 tablespoons Butter Flavor Crisco (for browning the roast)

1. When choosing a roast, use the cheaper cut such as a chuck roast that has some nice marbling -- marbling adds flavor.
2. Preheat oven to 250.
3. Melt the CRISCO, over medium-high heat, in a deep heavy pan that has a cover, such as a Dutch Oven.
4. Dredge the roast in your favorite seaoned flour.
5. Brown the roast on all sides.
6. Dissolve the beef boullion cubes in the hot water & then add the brown mustard, black pepper & horseradish.
7. When roast is browned, pour off any fat,
8. Place chopped onion on top of roast & then slowly pour the boullion mixture on top of all.
9. Cover & cook in 250 oven for 8 hours or until tender.
10. (You can cook this in a crockpot on LOW for 8 hours, but I prefer it in the oven).
11. When done, carefully remove roast to a large plate or platter.
12. Take a fork in each hand & tear apart the roast.
13. Do this while the roast is still hot.
14. In a small bowl, dissolve 2 T. cornstarch into 2 T.of the liquid.
15. Heat remaining liquid to a low boil & slowly add the cornstarch mixture, stirring constantly until desired thickness -- add 1-2 capfulls Kitchen Bouqet, if desired.
16. Stir in the shredded roast.
17. Serve hot on buns, bread or my http://www.recipezaar.com/Mashed-Potatoes-W-Carrots-331767.
18. This also freezes very well -- IF there's any leftovers!

chuck roast, water, black pepper, brown mustard, spanish onion, horseradish, flour, butter

Taken from www.food.com/recipe/leonas-hot-beefs-368917 (may not work)