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Savory Pot Roast

By: Joan Hutter  
"'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!'"

Rating: This weblink has been rated 5 times with an average star rating of 4.4 Read Reviews (3)

Rate/Review | 318 people have saved this

Prep Time:
5 Min
Cook Time:
2 Hrs 10 Min
Ready In:
2 Hrs 15 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 (3 pound) round-bone chuck roast
  • 1 tablespoon cooking 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 all-purpose flour

Directions

  1. 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 2-3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain 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.

Footnotes

  • Diabetic Exchanges: One 3-ounce serving (prepared without salt and served without gravy) equals 2 lean meat, 1 fat; also, 263 calories, 121 mg sodium, 92 mg cholesterol, 4 gm carbohydrate, 28 gm protein, 15 gm fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2007 by MuscleMan 
Great recipe, and as the other review noted - no onion mix or canned soup - just basic... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2006 by sunnybrook 
Easy, delicious, and you don't need any onion soup mix. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2009 by bpollock 
This was great. Method is perfect. The flavorings were nice and easily revised to whatever... MORE

 
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