Pot Roast and Onions

• Meat

  • 2 lb Beef chuck pot roast, boneless

• Produce

  • 1 Onion, large wedges

• Condiments

  • 1 tsp Horseradish, prepared
  • 1 tbsp Mustard, yellow
  • 1 8-oz can Tomato sauce

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 2 tbsp Flour
  • 1/2 tsp Salt

• Liquids

  • 7/16 cup Water

Found on grumpyshoneybunch.com

Description

Ingredients

• 2 to 2-1/2 pound boneless beef chuck pot roast
• 1 large onion, cut into wedges
• 8-oz can tomato sauce
• ¼ cup water
• 1 tablespoon yellow mustard
• 1 teaspoon prepared horseradish
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons flour
• 3 tablespoons cold water

Directions

• Trim fat from beef if needed. Place roast in large crock pot fat side up. Top with onion wedges. In measuring cup mix together tomato sauce, water, horseradish, mustard, salt and pepper. Pour over top of roast and onions. Cover crock pot and turn heat to low for 8-10 hours.
• Remove roast from crock pot and strain broth. Remove as much fat as possible from top of broth. In a small bowl, whisk 2 tablespoons flour and 3 tablespoons water until smooth. Place broth in a medium saucepan and bring to a boil. Whisk flour/water mixture into boiling broth whisking constantly until thickened.
• Serve roast with gravy and onions.