Piquant Pot Roast
Carb Choices: 0 One teaspoon of horseradish gives this succulent pot roast just a hint of zesty flavor. But for more zing, use the full amount.
Prep Time:
15 mins
Total Time:
4 hrs 15 mins
Servings:
8 servings
Ingredients
-
1 2- to 2-1/2-pound boneless beef chuck roast
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2 medium onions, cut into wedges
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1 8-ounce can tomato sauce
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1/4 cup water
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1 tablespoon yellow mustard
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1 to 2 teaspoons prepared horseradish
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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2 tablespoons all-purpose flour
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2 tablespoons cold water
Directions
1
Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in the cooker. Top with onions. In a small bowl, combine tomato sauce, the 1/4 cup water, the mustard, horseradish, salt, and pepper; pour over meat and onions.
2
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3
Transfer meat and onions to a serving platter. For sauce, transfer juices from cooker to a small saucepan. Skim off fat. In a small bowl, stir together flour and the 2 tablespoons cold water. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve with meat and onions. Makes 8 servings.
Nutrition Facts
Calories 171, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 67 mg, Sodium 375 mg, Carbohydrate 5 g, Fiber 1 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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Dijon-Pepper Steak
Pepper steak is a classic French dish that starts with meat coated with cracked black pepper and finishes with an easily made sauce. This simple slow-cooker version pretty much sticks to that basic plan.
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