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Prep Time: 15 Minutes Cook Time: 165 Minutes |
Ready In: 180 Minutes Servings: 8 |
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I found this in a TOH flyer. It looks so good, I had to share! Ingredients:
1 (3 -3 1/2 lb) round-bone chuck roast (3 to 3-1/2 lbs) |
1 tablespoon oil |
2 large onions, diced |
2 garlic cloves, minced |
1 (16 ounce) can tomatoes, with liquid cut up |
1 cup water, divided |
2 tablespoons prepared horseradish |
1 teaspoon browning sauce |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup flour |
Directions:
1. In a Dutch oven, brown the roast in oil. Remove and set aside.
2. In the drippings, saute the onion and garlic until tender. Return roast to Dutch oven.
3. Stir in tomatoes, 1/2 C water, horseradish, browning sauce, salt, and pepper.
4. Cover and simmer for 2-3 hours or until meat is tender. Remove roast to a serving platter and keep warm.
5. Drain all but 2 cups of pan juices. Combine flour and remaining water, stir into pan juices. Cook for 5 minutes or until thickened.
6. Slice roast and serve with gravy.
7. This recipe could easily be made in a crock pot also; adjust time accordingly.
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