Zesty pot roast
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Beef bottom roast or |
| Boneless chuck roast | ||
| 1 | tablespoon | Oil |
| 1 | tablespoon | Butter or margarine |
| 1 | large | Onion, sliced |
| 1 | can | (14 1/2 oz) stewed tomatoes |
| 1 | cup | Beef broth |
| 1 | 4 oz. jar prepared | |
| Horseradish | ||
| ½ | teaspoon | Salt |
| 3 | tablespoons | Flour |
| ¼ | cup | Cold water |
Directions
In a heavy 4 quart pot,brown meat in oil and butter.Add onion; cook until onion is soft.Add remaining ingredients,except flour and water.Cover and simmer 2 to 3 hours or until meat is tender, turning meat,occasionally.Remove meat to a serving platter. Keep warm.To make gravy,dissolve flour in water.Add 2 tbsp. hot cooking drippings and blend well;add to remaining drippings.Cook stirring until thickened.Serve sliced meat with hot gravy.Makes 6 to 8 servings.