Winter pot roast

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

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