HealthNotes

Slow Cooker Pot Roast

• From: National Onion Association

Ingredients

• 2 1/2 lbs boneless beef sirloin tip or chuck roast

• 1 Tbs prepared horseradish

• 1 1/2 lbs yellow onions, trimmed and cut into 1/2-inch slices

• 1 lb red potatoes, trimmed and halved

• 2 Tbs fresh thyme leaves, stripped from stems

• 1 Tbs chopped, fresh rosemary, stems removed

• 2 cups tomato juice

• 1 cup low-sodium beef broth

• 1/2 cup red wine (or beef broth)

• 2 Tbs flour

• Salt and pepper to taste

A main course, holiday-worthy meal—a juicy roast cooks alongside tender potatoes.

Directions

• Trim fat from beef roast. Place roast in bottom of 5- to 6-quart slow cooker.
• Spread horseradish over top of roast.
• Top and surround roast with onions and potatoes.
• Sprinkle with rosemary and thyme and pour in tomato juice and beef broth.
• Cover and cook on high setting for 6 to 8 hours or until beef is falling apart and tender.
• Mix wine (or beef broth) with flour. Pour mixture around the meat in the slow cooker.
• With a spoon, gently stir the flour mixture into existing sauce without disturbing the meat.
• Replace cover and cook on high setting for 15 minutes or until thickened.
• Before serving, season with pepper and salt to taste.