Savory Pot Roast
Ingredients
- 3 pound round roast, trimmed
- 1 tablespoon canola oil
- 2 large onions, diced
- 2 cloves minced garlic
- 16 ounce low sodium tomato, canned (with liquid, cut up)
- 1 cup water, divided
- 2 tablespoon horseradish
- 1 teaspoon browning sauce
- dash salt, optional
- 1/8 teaspoon pepper
- 1/4 cup all-purpose flour
Instructions
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 tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper. Cover and simmer for 2 to 3 hours or until tender. Remove roast to a serving platter and keep warm. Drain off all but 2 cups of pan juices. Combine flour and remaining water; stir into pan juices. Cook for 5 minutes or until thickened and bubbly. Slice roast and serve with gravy.