Name: Savory Pot Roast
Ingredients: 3 pound round roast, trimmed; 1 tablespoon canola oil; 2 large onions, diced; 2 cloves minced garlic; 16 ounce low sodium tomato, canned (with liquid, cut up); 1 cup water, divided; 2 tablespoon horseradish; 1 teaspoon browning sauce; dash salt, optional; 1/8 teaspoon pepper; 1/4 cup all-purpose flour

Savory Pot Roast

Ingredients

3 pounds round roast, trimmed
1 tablespoon canola oil
2 large onions, diced
2 cloves minced garlic
16 ounces low sodium tomato, canned (with liquid, cut up)
1 cup water, divided
2 tablespoons horseradish
1 teaspoon browning sauce
dash salt, optional
1/8 teaspoon pepper
1/4 cup all-purpose flour

Instructions

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 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.