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Country Kitchen
April 1, 2009 Previous Recipe | Next Recipe
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SWEET AND SOUR RED CABBAGE
EGGPLANT PARMESAN
CHOCOLATE PECAN BRITTLE
STRAWBERRY CHIFFON PIE
SHRIMP CREOLE
TAMALE PIE
FROZEN ROAST
SEAFOOD CASSEROLE
BREAM CAKES
FROZEN ROAST

1 (3-pound) frozen beef roast, eye of round or chuck
4 large onions, peeled and quartered
1 tablespoon firmly packed brown sugar
1 (8-ounce) can tomato sauce
2 teaspoons prepared mustard
1 tablespoon horseradish
Salt and pepper to taste
Hot cooked rice

In a heavy roasting pan, lay a piece of heavy aluminum foil large enough to wrap and cover roast. Coat foil with non-stick spray and place frozen roast and onions on foil. Mix remaining ingredients in a separate bowl and pour over roast. Gather and fold foil completely around roast and bake at 350 degrees for 4 hours. Serve with rice, topping with pan gravy. Yields 6 to 8 servings.





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