PIQUANT POT ROAST

PIQUANT POT ROAST
PIQUANT POT ROAST

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    2- to 2-1/2-pound boneless beef chuck roast

  • 2

    medium onions, cut into wedges

  • 1

    8-ounce can tomato sauce

  • 1/4

    cup water

  • 1

    tablespoon yellow mustard

  • 1 to 2

    teaspoons prepared horseradish

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon ground black pepper

  • 2

    tablespoons all-purpose flour

  • 2

    tablespoons cold water

Directions

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.

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