Pot Roast
1 3-pound chuck roast
1 tsp. kosher salt
2 tsp. cumin
5-6 cloves garlic, crushed
1 8- to 10-ounce jar prepared horseradish (Rita’s brand horseradish in Syracuse was as close to local as we could find.) Or 1 cup of home-prepared fresh horseradish
1 cup tomato sauce or puree
1/3 cup cider vinegar (or balsamic vinegar, if you don’t mind cheating.)
1 large apple, peeled, cored and diced.
1 cup chopped green olives
Preheat oven to 190 degrees. Place an all-metal, cast iron Dutch oven on high heat for two minutes. While it heats, rub both sides of meat with salt and cumin.
When the pan is searing-hot, brown meat on both sides and remove from pan. Add just enough vegetable oil to coat bottom, then add garlic and stir until garlic softens. Add the tomato, vinegar, olives and apple. Bring to a boil and reduce by half.
Add roast and coat with horseradish. Spoon pan liquid over roast and cover. Roast in oven for 3 to 3 ½ hours until the roast is fork tender. Slice thin and serve with sauce.
Recipe from TomLibous.com
