Pot Roast and Onions
- 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
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.