Easy Pot Roast
Yield
6 servingsPrep
30 minCook
5 hrsReady
5 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | pounds |
beef roast
boneless |
|
1 | tablespoon | vegetable oil |
|
1 | tablespoon | butter |
|
1 | each |
onions
large |
|
1 | can |
tomatoes, stewed, canned
14 1/2 ounces |
*
|
1 | cup | beef stock |
|
1 | jar |
horseradish
small |
*
|
½ | teaspoon |
seasoning mix
Mrs. Dash |
* |
½ | teaspoon |
seasoning mix
beau mond, or salt |
* |
½ | teaspoon |
garlic
garlic pepper |
|
3 | tablespoons | all-purpose flour |
|
¼ | cup |
water
cold |
|
Trans-fat Free
Directions
I put everything except the additives for gravy into either a roaster (covered), or a crockpot and let it cook on a low temperature for 4 or 5 hours.
Then, remove meat to serving plate and keep warm; dissolve flour in cold water, then add 2 tablespoons hot cooking liquid.
Add to remainder of cooking liquid, and stir constantly until thickened.
Serve sliced meat with hot gravy.
Makes 6 to 8 servings and 1 quart of gravy.
Enjoy!!
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