Ad hoc—or, perhaps, ad lib—horseradish sauce for pot roast
I got an excellent boneless chuck roast of the type that’s tied in a tight cylinder (4.5 lbs) and salted, peppered, and browned both ends in my Staub 3.25 qt cast-iron round cocotte, then chopped small 1/2 white onion, 3 large white domestic mushrooms, 1 carrot, and some celery and mixed that and put it as a bed in the bottom of the cocotte and placed the (browned) roast on top. I added a good pinch of dried thyme to veg and roast, then put the lid on it and have let it sit in a 200ºF for eight hours.
To serve with, I took about 1/2 c sour cream (crème fraîche might be even better, but I failed to buy it) and mixed in 3/4 tsp kosher salt, 3/4 tsp ground white pepper, a good Tbsp of locally made horseradish that, though it has full horseradish flavor, is unusually mild, and about 3/4 tsp Worcestershire sauce and 3/4 tsp sugar. It’s a particularly tasty batch of sauce, and I have to say I’m looking forward to dinner. The Worcestershire sauce I’m using is the real deal: malt vinegar and no high-fructose corn syrup.
And I have a nice Petite Syrah to go with. Life can be good, intermittently.