Saucy Piquant Pot Roast

One teaspoon of horseradish gives this succulent pot roast just a hint of zesty flavor. But for more zing, use the full amount.

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  • Makes: 8 servings
  • Bake: 15 mins
  • Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high)
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Saucy Piquant Pot Roast
Ingredients
1
2 pound boneless beef chuck roast
2
medium onions, cut into wedges
1
8 ounce can tomato sauce
1/4
cup water
1
tablespoon yellow mustard
1
teaspoons prepared horseradish
1/2
teaspoon salt
1/4
teaspoon ground black pepper
2
tablespoons all-purpose flour
2
tablespoons cold water
Directions
  1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in the cooker. Top with onions. In a small bowl, combine tomato sauce, the 1/4 cup water, the mustard, horseradish, salt, and pepper; pour over meat and onions.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  3. Transfer meat and onions to a serving platter. For sauce, transfer juices from cooker to a small saucepan. Skim off fat. In a small bowl, stir together flour and the 2 tablespoons cold water. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve with meat and onions. Makes 8 servings.
Nutrition Facts (Saucy Piquant Pot Roast)
    Per serving:
  • 171 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 67 mg chol.,
  • 375 mg sodium,
  • 5 g carb.,
  • 1 g fiber,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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