Savory Pot Roast

• 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

1. In a Dutch oven, brown roast in oil.
2. Remove and set aside. In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven.
3. Stir in tomatoes, 1/2 cup water, horseradish, browning sauce, salt and pepper.
4. Cover and simmer for 2 to 3 hours or until meat is tender.
5. Remove roast to a serving platter and keep warm.
6. Drain all but 2 cups of pan juices.
7. Combine flour and remaining water; stir into pan juices. Cook for 5 minutes or until thickened and bubbly.
8. Slice roast and serve with gravy.

chuck roast, cooking oil, onions, garlic, tomatoes, water, horseradish, browning sauce, salt, pepper, allpurpose

Taken from www.cookbooks.com/Recipe-Details.aspx?id=879556 (may not work)