Menu Enter a recipe name, ingredient, keyword...

Pot Roast and Onions


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 2 to 2.5 lb boneless beef chuck roast
  • 2 med onions, cut into wedges
  • 8 oz tomato sauce
  • 1/4 c water
  • 1 T yellow mustard
  • 1 to 2 t horseradish
  • 1/2 t salt
  • 1/4 t pepper
  • 2 T flour
  • 2 T cold water


Servings 8


Step 1

Trim fat from roast. If necessary cut to fit in a slow cooker. Top with onions. In a small bowl, combine the tomato sauce, the 1/4 c water, the mustard, horseradish, salt and pepper and pour over roast.

Cover and cook on high for 4-5 hrs or on low for 8-10 hrs.

transfer meat and onions to a platter and cover. For sauce, transfer cooking liquid into a small saucepan and skim off the fat. In a bowl stir together the flour and water. Stir into mixture in saucepan. Cook and stir over med heat until bubbly and thick. Serve with roast.


You'll also love

Review this recipe

Potato Gratin with Parmesan and Caramelized Onions Dutch Oven Beef Roast with Onions