Pot Roast with Horseradish Sauce

• 4 pounds beef chuck cross rib roast boneless
• 2 tablespoons lard for cooking
• 1 x salt
• 1 x black pepper
• 1/2 cup onions chopped
• 2 1/4 cups tomato juice
• 1/4 cup horseradish prepared
• 2 tablespoons sherry dry wine

1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
2. Season with salt and pepper and remove from pan.
3. Pour off fat drippings.
4. Cook onions in drippings remaining in pan until soft but not browned, stir often.
5. Add tomato juice, horseradish, and wine, mix well.
6. Return meat to pan.
7. Cover and simmer for 2 1/2 to 3 hours or until done.
8. Turn meat once to cook it evenly throughout and baste with sauce.
9. Skim off excess fat.
10. If sauce is too thin, remove meat to a platter and keep warm.
11. Mix 2 tablespoon flour in 13 cup cold water.
12. Add mixture slowly to sauce.
13. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
14. Taste sauce and correct seasoning, if necessary, with salt and pepper.
15. If sauce needs only a little thickening, remove meat, skim off excess fat, and simmer, uncovered, for Slice meat and serve sauce.

beef chuck cross, lard for cooking, salt, black pepper, onions, tomato juice, horseradish prepared, sherry dry wine

Taken from recipeland.com/recipe/v/pot-roast-horseradish-sauce-34239 (may not work)