Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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