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Ingredients
| beef chuck clod steak: 2.5 lbs |
| onions: 2 |
| tomato sauce: 8 oz |
| water: 1/4 cup |
| yellow mustard: 1 Tbl |
| horseradish sauce: 2 tsp |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| all-purpose flour (unsifted): 2 Tbl |
| water: 2 Tbl |
Saucy Piquant Pot Roast
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
240 min -
Servings
8 serving(s)
Tags
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.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. 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.