Zesty pot roast

Yield: 8 servings

Measure Ingredient
4 pounds Beef bottom roast or
\N \N 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 \N 4 oz. jar prepared
\N \N Horseradish
½ teaspoon Salt
3 tablespoons Flour
¼ cup Cold water

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.

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