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    Source of Recipe


    4 pounds beef chuck roast, boneless
    2 tablespoons oil
    Salt & pepper
    1/2 cup onion, chopped
    2 1/4 cup tomato juice
    1/4 cup prepared horseradish
    2 tablespoons dry sherry wine or water

    In a Dutch oven or large pan with tight-fitting cover, brown meat
    in oil. Season with salt and pepper. Remove meat from pan. Pour
    off most of the fat. Cook onions in drippings remaining in pan.
    Cook until onions are soft, but not brown. Add tomato juice,
    horseradish and wine; mix well. Return meat to pan. Cover and simmer
    for 2= to 3 hours or until done. (Or cook in 3250 oven for same
    amount of time.) Baste meat with sauce while cooking. If sauce is
    thin, remove meat from pan. Mix 2 tablespoons flour in 1/3 cup
    water. Add mixture slowly to sauce. Bring to a boil, stirring
    constantly, and cook until thickened. Slice meat and serve with




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