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Savory Pot Roast

 Savory Pot Roast
"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!"
6-8 ServingsPrep: 5 min. Cook: 2 hours + 10 min.


  • 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


  • 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.

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Savory Pot Roast (continued)

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.