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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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Horseradish gives this succulent pot roast just a hint of zesty flavor. From Ingredients:
2 -2 1/2 lbs boneless beef chuck roast |
2 medium onions, cut into wedges |
1 (8 ounce) can tomato sauce |
1/4 cup water |
1 tablespoon yellow mustard |
1 -2 teaspoon prepared horseradish |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
2 tablespoons all-purpose flour |
2 tablespoons cold water |
Directions:
1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in slow cooker & top with onions.
2. In a small bowl, combine tomato sauce, the 1/4 cup water, mustard, horseradish, salt and pepper; pour over meat and onions.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. Transfer meat and onions to a serving platter. For sauce, transfer juices from cooker to a small saucepan. Skim off fat. In a small bowl, stir together flour and the 2 tablespoons cold water. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve with meat and onions.
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