winter pot roast

Categories: None
Yield: 6 Servings

Measure	Ingredient
4 pounds	Chuck roast; (I used a 3 lb. boneless shoulder roast)
2 tablespoons	Steak Sauce
2 mediums	Onions; sliced
2 cans	(8 oz.) of Tomato Sauce
1 cup	Ketchup
1 teaspoon	Salt
1 teaspoon	Sugar
¼ teaspoon	Pepper
1½ tablespoon	Prepared Horseradish; (which I could not find, & it did not seem to be lacking in any flavor).

We had this for supper last nite. It was delicious: Put everything in crockpot & cook on low 10 hours or high 5 hours. Shred meat with a fork. Serve over noodles, or open-faced sandwiches, & top with sauce. Serves 6.

Posted to Bakery-Shoppe Digest V1 #456 by Joan Kozik <kozik@...> on Dec 16, 1997