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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 6 |
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I LIKED IT when Grandma made pot roast because she'd let me help. I diced the onions, opened the can of tomatoes and measured out the horseradish. Handling that horseradish always made my eyes tear! Ingredients:
1 round-bone beef chuck roast (3 to 3-1/2 pounds) |
1 tablespoon canola oil |
2 large onions, diced |
2 garlic cloves, minced |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 cup water, divided |
2 tablespoons prepared horseradish |
1 teaspoon browning sauce |
1/2 teaspoon salt, optional |
1/8 teaspoon pepper |
1/4 cup king arthur unbleached all-purpose flour |
Directions:
1. In a Dutch oven, brown roast in oil. Remove and set aside.
2. In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven. Stir in the tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper.
3. Cover and simmer for 2-3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain, reserving 2 cups pan juices. Combine flour and remaining water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Slice roast and serve with gravy. Yield: 6-8 servings.
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