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Savory Pot Roast Recipe

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"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!"

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6-8 Servings
Prep: 5 min. Cook: 2 hours + 10 min.

Ingredients

1 round-bone beef chuck roast (3 to 3-1/2 pounds)
1 tablespoon canola oil
2 large onions, diced
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water, divided
2 tablespoons prepared horseradish
1 teaspoon browning sauce
1/2 teaspoon salt, optional
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 the 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, reserving 2 cups pan juices. Combine flour and remaining water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Slice roast and serve with gravy. Yield: 6-8 servings.

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.

Savory Pot Roast published in Reminisce September/October 1994, p51

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Ingredients