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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.
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Pot Roast 19