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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!'"

Rate/Review | Read Reviews (4)

Prep Time:
5 Min

Cook Time:
2 Hrs 10 Min

Ready In:
2 Hrs 15 Min

Servings (Help)

US Metric Calculate

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

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.