Horseradish Pot Roast Beef
(You will need a Dutch oven for this, mind you It won’t be the only time you’ll use it as it cooks meat beautifully)

Ingredients
2 - 4- cloves garlic, crushed (I go for the greater as I love garlic)
1/2 – teaspoons ground black pepper
1/2 - teaspoon salt
1 - 2 – teaspoon fresh horseradish grated
1 - teaspoon dried basil
3 to 3-1/2 -pound boneless beef chuck roast
2 - tablespoon olive oil
2 - cups water
Vegetables:
2 - cups baby carrots, peeled
12 - small red potatoes, cut in half
1 - medium onion, cut into 6 wedges

Method
In a small bowl, (with a pestle and mortar) combine garlic, salt, pepper, horseradish , and basil. Next, evenly press garlic mixture into surface of beef.

In Dutch oven, heat over medium-high heat until hot and add the oil. You want to evenly brown the beef roast. Next step is to add the water. Bring to a boil and reduce the heat to low. You want to cover roast tightly and simmer 2 hours.

Add the vegetables and cover. You need to continue cooking 40 to 45 minutes or until vegetables are tender. Remove beef and vegetables from Dutch oven and serve.

Picnicking & Tailgating: This can be made a day or two ahead of either the picnic or tailgate party. Before leaving the house, microwave the roast beef and vegetables. Then place the beef roast in a hot thermal container so it will be nice and hot when served at the picnic or tailgate site.
Makes 6 to 8 servings.

Wine
Chateau Pomije produce a range of wines for the Indiana region I have only tried the Pinot noir however they do sell a reasonable priced Merlot which I think would do better with this meal
You could also hunt down a bottle or two from the Butler vineyard near Bloomington. I haven’t tried these out yet, but they are on my list, as they have a good reputation. You can of course go for any of the mass produced wines from California, but I do like to get the local ones as and when I can.

By Phil Hitchings - the Grand Prix Gourmet

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