PIQUANT POT ROAST

By Vanetta

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

Preparation

Step 1

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.