this months recipes

The Ultimate Horseradish Garlic Pot Roast
30 November 2007

Ingredients
5 lb rolled brisket or silverside(approximately)
1 tbsp. olive oil
1 medium onion roughly chopped
1 medium carrot, peeled and chopped
2 cups beef stock
1 cup red wine
2 tbsp. Horseradish Garlic Mashed Potato Seasoning
1 tsp. fresh rosemary
2 garlic cloves chopped (optional)
1 tbsp. butter
1 tbsp. plain flour
1 tbsp. Dijon mustard.

Directions
1 Preheat oven to 300 F.
2 Heat oil in large ovenproof pot over medium-high heat.
3 Brown roast on all sides and transfer to a platter.
4 Add onion and carrot to same pot and reduce heat to medium-low.
5 Cook until onion is golden brown - about 8 minutes.
6 Stir in rosemary and garlic, saute one minute.
7 Stir in Horseradish Garlic Mashed Potato Seasoning before adding beef broth and wine.
8 Return beef to pot, meat side down and bring to a boil. Cover and transfer to oven. Bake about 2 hours.
9 Transfer beef to a platter and keep warm. (OPTIONAL: Broth may be pureed in blender before thickening.)
10 Stir butter and flour in bowl to blend.
11 Whisk one cup of sauce and mustard into butter mixture.
12 Whisk mustard-butter mixture into sauce pot.
13 Boil sauce until thickened and slightly reduced, about 10 minutes.
14 Serve beef with sauce, Horseradish Garlic Mashed Potatoes, and freshly steamed cauliflower

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