Prep 10 mins
Cook 3 hrs
- 3 lbs round roast, trimmed
- 1 tablespoon canola oil
- 2 large onions, diced
- 2 garlic cloves, minced
- 1 (16 ounce) can low sodium tomato, cut up, with liquid
- 1 cup water, divided
- 2 tablespoons horseradish
- 1 teaspoon browning sauce
- 1 dash 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, sauté onions and garlic until onions are tender.
- Return roast to Dutch oven.
- Stir in tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper.
- Cover and simmer for 2 to 3 hours or until tender.
- Remove roast to a serving platter and keep warm.
- Drain off 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.
Loved your pot roast! The thickened juices were especially good. I used olive oil, didn't have any canola oil,doubled the garlic and used diced tomatoes. Did not know what browning sauce is, so I left it out. I don't think it made much difference. Also used less flour. We are looking forward to the leftovers, cubed the meat, added it to the jucies with left over carrots and potatoes, for tomorrow. Very good Sunday dinner thanks!! Dorothy
The meat was very tender, but the gravy was a little sweet - which I'm not crazy for. However, my husband loved it. For the person who did not know what "browning sauce" is, it goes by the brand names of Kitchen Bouquet or Gravy Master.
The horseradish added nice flavor. I added red wine instead of water. Wished it was a little moister, but DH really enjoyed it served with some egg noodles and the carrots (added in the last hour as suggested).