1 tablespoon brown mustard (Guldens preferred)", "1 large Spanish onion, chopped (do NOT use sweet onion)", "1 tablespoon horseradish (do NOT use cream style or sauce)", "seasoned flour, for dredging", "3 tablespoons Butter Flavor Crisco (for browning the roast)
Instructions
When choosing a roast, use the cheaper cut such as a chuck roast that has some nice marbling -- marbling adds flavor.
Preheat oven to 250.
Melt the CRISCO, over medium-high heat, in a deep heavy pan that has a cover, such as a Dutch Oven.
Dredge the roast in your favorite seaoned flour.
Brown the roast on all sides.
Dissolve the beef boullion cubes in the hot water & then add the brown mustard, black pepper & horseradish.
When roast is browned, pour off any fat,
Place chopped onion on top of roast & then slowly pour the boullion mixture on top of all.
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).
When done, carefully remove roast to a large plate or platter.
Take a fork in each hand & tear apart the roast.
Do this while the roast is still hot.
In a small bowl, dissolve 2 T. cornstarch into 2 T.of the liquid.
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.
Stir in the shredded roast.
Serve hot on buns, bread or my http://www.recipezaar.com/Mashed-Potatoes-W-Carrots-331767.
This also freezes very well -- IF there's any leftovers!