Winter pot roast
6 Servings
Ingredients
| Quantity | 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). |
Directions
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