 |
Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 8 |
|
Ingredients:
3 lbs round roast, trimmed |
1 tablespoon canola oil |
2 large onions, diced |
2 garlic cloves, minced |
1 (16 ounce) can low sodium tomato, cut up, with liquid |
1 cup water, divided |
2 tablespoons horseradish |
1 teaspoon browning sauce |
1 dash salt (optional) |
1/8 teaspoon pepper |
1/4 cup flour |
Directions:
1. In a Dutch oven, brown roast in oil.
2. Remove and set aside. In the drippings, sauté onions and garlic until onions are tender.
3. Return roast to Dutch oven.
4. Stir in tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper.
5. Cover and simmer for 2 to 3 hours or until tender.
6. Remove roast to a serving platter and keep warm.
7. Drain off all but 2 cups of pan juices.
8. Combine flour and remaining water; stir into pan juices.
9. Cook for 5 minutes or until thickened and bubbly.
10. Slice roast and serve with gravy.
|
|