EASY POT ROAST

1 (3 to 4 lb.) beef bottom round or boneless chuck roast
1 tbsp. oil
1 tbsp. butter or margarine
1 large onion, sliced
1 (14 1/2 oz.) can Del Monte Stewed Tomatoes
1 cup beef broth
1 (4 oz.) jar prepared horseradish
1/2 tsp. salt
3 tbsp. flour
1/4 cup cold water

In heavy 4-qt. 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 serving platter; keep warm.

To make gravy:
Dissolve flour in water. Add 2 tablespoons hot cooking liquid and blend well; add to remaining cooking liquid. Cook, stirring constantly, until thickened.

Serve sliced meat with hot gravy.

Makes 6 to 8 servings and 1 quart gravy
From: Recipelink.com
Source: Recipe flyer: The Del Monte Tomato Times, Premier Edition, Volume 1, Del Monte Corporation, 1988