Delicious Pot Roast

By carvalhohm

Ingredients

• 4-lb. boneless beef chuck roast
• 2 cloves garlic, sliced
• 1/2 t. salt
• 1/2 t. pepper
• 1/4 c. all-purpose flour
• 1/3 c. olive oil
• 1 onion, sliced
• 1 c. red wine or beef broth
• 8-oz. can tomato sauce
• 1 T. brown sugar, packed
• 1 t. dried oregano
• 1 t. prepared horseradish
• 1 t. mustard
• 1 bay leaf
• 8 new red potatoes
• 6 carrots, peeled and quartered
• 4 stalks celery, sliced

Details

Adapted from gooseberrypatch.com

Preparation

Step 1

Cut small slits in the top of roast; insert a slice of garlic into each slit. Season with salt and pepper.

Place flour in a bowl; dredge roast in flour.

Heat oil in a Dutch oven over medium heat. Brown roast on both sides in oil. Add onion and wine or broth.

Combine tomato sauce, sugar and seasonings in a bowl; pour over roast. Bring to a boil; reduce heat, cover and simmer for 1-1/2 hours. Add remaining ingredients. Cover and cook for one hour. Discard bay leaf.

Serve with sauce from Dutch oven over top.

Serves 8.