1 3-1/2 to 4lb. boneless beef chuck roast
Salt and black pepper
2 Tbsp cooking oil (optional) (smart beat is a healthier option)
1/2 cup water
1 Tbsp Worcestershire Sauce
1 Tbsp tomato paste
2 cloves garlic, minced
Several dashes bottled hot pepper sauce
1 Tbsp cornstarch
1 Tbsp cold water
1 Tbsp prepared horseradish
1/2 tsp salt
Directions
Trim fat from meat. If necessary, cut meat to fit into a 3/1/2 to 4-1/2 quart slow cooker. Sprinkle meat with salt and pepper. If desired, in a large skillet cook meat in hot oil over medium heat until brown on all sides. Drain off fat. Place meat in cooker, In a small bowl combine the 1/2 cup water, the Worcestershire sauce, tomato paste, garlic, and hot pepper sauce. Pour over meat in slow cooker. Cover and cook on low-heat for 10-12 hours or on high=heat setting for 5 to 6 hours. Transfer meat to a serving platter, reserving cooking liquid, Cover meat with foil to keep warm. For gravy, strain cooking liquid and skim fat. Transfer liquid to a medium saucepan, In a small bowl combine corn starch and the Tblsp water; stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubblu. Cook and stir for 2 minutes more. Stir in the horseradish an 1/2 tspn salt. Serve gravy with meat.
Nutritional Facts (Per Serving)
Calories 203
Fat 6 g
Cholesterol 94mg
Sodium 227 mg
Carbohydrates 2 g
Protein 34 g
Servings 10