Horseradish Boosts Spring Pot Roast Flavor
Reba Staggs of the National Live Stock and Meat Board suggests adding horseradish to a beef blade pot roast for a spring flavor lift. Tomato juice and onion complement the mix, braising the meat to fork tenderness for a satisfying meal.
MENTIONED IN THIS ARTICLE
Reba Staggs
National Live Stock and Meat Board
Horseradish Beef Pot Roast
A blade pot roast browns in lard then simmers slowly in tomato juice horseradish and onion. After cooking 2 to 3 hours until tender the meat rests on a heated platter with pot juices spooned over.
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