1. When choosing a roast, use the cheaper cut such as a chuck roast that has some nice marbling -- marbling adds flavor. 2. Preheat oven to 250°. 3. Melt the CRISCO, over medium-high heat, in a deep heavy pan that has a cover, such as a Dutch Oven. 4. Dredge the roast in your favorite seaoned flour. 5. Brown the roast on all sides. 6. Dissolve the beef boullion cubes in the hot water & then add the brown mustard, black pepper & horseradish. 7. When roast is browned, pour off any fat, 8. Place chopped onion on top of roast & then slowly pour the boullion mixture on top of all. 9. Cover & cook in 250° oven for 8 hours or until tender. (You can cook this in a crockpot on LOW for 8 hours, but I prefer it in the oven). 10. When done, carefully remove roast to a large plate or platter. 11. Take a fork in each hand & tear apart the roast. Do this while the roast is still hot. 12. In a small bowl, dissolve 2 T. cornstarch into 2 T.of the liquid. 13. Heat remaining liquid to a low boil & slowly add the cornstarch mixture, stirring constantly until desired thickness -- add 1-2 capfulls Kitchen Bouqet, if desired. 14. Stir in the shredded roast. 15. Serve hot on buns, bread or my http://www.recipezaar.com/Mashed-Potatoes-W-Carrots-331767. 16. This also freezes very well -- IF there's any leftovers! ---------------------------------------------------------------------------
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