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.
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