Saucy Piquant Pot Roast
- 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.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- 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