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ZESTY POT ROAST

Category:    Beef
Yield:8 servings
 
      4 lb Beef bottom roast or                1 c  Beef broth
           Boneless chuck roast                1    4 oz. jar prepared
      1 tb Oil                                      Horseradish
      1 tb Butter or margarine               1/2 ts Salt
      1 lg Onion, sliced                       3 tb Flour
      1 cn (14 1/2 oz) stewed tomatoes       1/4 c  Cold water
 
  In a heavy 4 quart pot,brown meat in oil and butter.Add onion; cook until
  onion is soft.Add remaining ingredients,except flour and water.Cover and
  simmer 2 to 3 hours or until meat is tender, turning
  meat,occasionally.Remove meat to a serving platter. Keep warm.To make
  gravy,dissolve flour in water.Add 2 tbsp. hot cooking drippings and blend
  well;add to remaining drippings.Cook stirring until thickened.Serve sliced
  meat with hot gravy.Makes 6 to 8 servings.
 

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