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Categories:
chuck roast cooking oil onions garlic tomatoes water horseradish browning sauce salt pepper all-purpose
Viewed: 104 - Published at: 5 years agoIngredients
- 1 (3 to 3 1/2 lb.) chuck roast
- 1 Tbsp. cooking oil
- 2 large onions, diced
- 2 garlic cloves, minced
- 1 (16 oz.) can tomatoes with liquid, cut up
- 1 c. water, divided
- 2 Tbsp. prepared horseradish
- 1 tsp. browning sauce
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/4 c. all-purpose flour
Method
- 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 and pepper.
- Cover and simmer for 2 to 3 hours or until meat is tender.
- Remove roast to a serving platter and keep warm.
- Drain 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.
