| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pot roast, Meats, Main dish | 8 | Servings | |
INGREDIENTS
| 4 | lb | Boneless beef roast |
| 1 | tb | Oil |
| 1 | tb | Butter |
| 1 | Large onion, sliced | |
| 1 | cn | (14 1/2 oz) stewed tomatoes |
| 1 | c | Beef broth |
| 1 | Small jar prepared horseradi | |
| 1/2 | ts | Ms. Dash |
| 1/2 | ts | Beau Monde seasoning (or sal |
| 1/2 | ts | Garlic pepper |
| 3 | tb | Flour |
| 1/4 | c | Cold water |
INSTRUCTIONS
GRAVY I put everything except the additives for gravy into either a roaster (covered), or a crockpot and let it cook on a low temperature for 4 or 5 hours. Then, remove meat to serving plate and keep warm; dissolve flour in cold water, then add 2 TB hot cooking liquid. Add to remainder of cooking liquid, and stir constantly until thickened. Serve sliced meat with hot gravy. Makes 6-8 servings and 1 quart of gravy. Enjoy!! From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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