Savory Pot Roast Recipe
Savory Pot Roast Recipe photo by Taste of Home

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!"
TOTAL TIME: Prep: 5 min. Cook: 2 hours + 10 min.
MAKES:6-8 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 5 min. Cook: 2 hours + 10 min.
MAKES: 6-8 servings


  • 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

Nutritional Facts

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.


  1. In a Dutch oven, brown roast in oil. Remove and set aside.
  2. 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.
  3. 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.
Originally published as Savory Pot Roast in Reminisce September/October 1994, p51

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