Ingredients
1 round-bone beef chuck roast (3 to 3-1/2 pounds)1 tablespoon canola oil2 large onions, diced2 garlic cloves, minced1 can (14-1/2 ounces) diced tomatoes, undrained1 cup water, divided2 tablespoons prepared horseradish1 teaspoon browning sauce1/2 teaspoon salt, optional1/8 teaspoon pepper1/4 cup all-purpose flour
Preparation
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 the tomatoes, 1/2 cup 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, reserving 2 cups pan juices. Combine flour and remaining water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Slice roast and serve with gravy.
