Title: Zesty Pot Roast
Categories: Beef
Yield: 8 Servings
| 4 | lb | Beef bottom roast or |
| | | Boneless chuck roast |
| 1 | tb | Oil |
| 1 | tb | Butter or margarine |
| 1 | lg | Onion, sliced |
| 1 | cn | (14 1/2 oz) stewed tomatoes |
| 1 | c | Beef broth |
| 1 | | 4 oz. jar prepared |
| | | Horseradish |
| 1/2 | ts | Salt |
| 3 | tb | Flour |
| 1/4 | c | Cold water |
In a heavy 4 quart pot,brown meat in oil and butter.Add onion; cook until
onion is soft.Add remaining ingredients,except flour and water.Cover and
simmer 2 to 3 hours or until meat is tender, turning
meat,occasionally.Remove meat to a serving platter. Keep warm.To make
gravy,dissolve flour in water.Add 2 tbsp. hot cooking drippings and blend
well;add to remaining drippings.Cook stirring until thickened.Serve sliced
meat with hot gravy.Makes 6 to 8 servings.