Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Beef Veal >> Pot Roast 19

Print this Recipe    Pot Roast 19

Savory Pot Roast

3 pounds round roast, trimmed

1 tablespoon canola oil
2 large onions, diced
2 cloves minced garlic
16 ounces low sodium tomato, canned (with liquid, cut up)
1 cup water, divided
2 tablespoons horseradish
1 teaspoon browning sauce
dash salt, optional
1/8 teaspoon pepper
1/4 cup all-purpose flour

In a Dutch oven, brown roast in oil. Remove and set aside. In
the drippings, saute onions and garlic until onions are tender.
Return roast to Dutch oven. Stir in tomatoes, 1/2 cup water,
horseradish, browning sauce, salt if desired and pepper. Cover
and simmer for 2 to 3 hours or until tender. Remove roast to a
serving platter and keep warm. Drain off all but 2 cups of pan
juices. Combine flour and remaining water; stir into pan juices.
Cook for 5 minutes or until thickened and bubbly. Slice roast and
serve with gravy.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.