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Savory Pot Roast Recipe

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This recipe for Savory Pot Roast, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, August 6, 2009


3 1/2 pounds Roast, trimmed -- chuck, bone in
1 tablespoon Vegetable Oil
2 large Onions -- diced
2 cloves Garlic -- minced
14 1/2 ounces Tomatoes, canned -- diced, undrained
1 cup Water -- divided
2 tablespoons Prepared Horseradish
1 teaspoon Browning Sauce
1/2 teaspoon Salt -- optional
1/8 teaspoon Pepper
1/4 cup Flour

In a Dutch oven, brown roast in oil. Remove and set aside. In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven. Stir in tomatoes, 1/2 cup of water, horseradish, browning sauce, salt if desired and pepper. Cover and simmer for 2 - 3 hours or
until meat is tender. Remove roast to a serving platter and keep warm.
Drain all but 2 cups of pan juices. Combine flour and remaining water; stir into pan juices. Cook for 5 minutes or until thickened and bubbly. Slice
roast and serve with gravy.




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