3 lb Beef, chuck arm pot roast, lean, raw, 1/8" trim
2 tbsp vegetable oil (optional)
3/4 cup Juice, vegetable blend, spicy, ready to drink
1/4 cup water
1 tsp worcestershire sauce
2 medium garlic cloves , minced
2 tbsp water , cold
4 tsp cornstarch
1 tbsp Horseradish
1 pinch salt and pepper
Remove fat from meat. Cut meat to fit into a 3 1/2- or 4-quart slow cooker.
Cook meat in large skillet in hot oil over medium heat until brown on all sides.
Drain off fat and place meat in slow cooker.
Combine tomato juice, 1/4 cup water, Worcestershire sauce, and garlic in a small bowl. Pour over meat in cooker.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Transfer meat to serving platter, reserving cooking liquid. Cover meat with foil to keep warm.
Pour cooking liquid into a glass measuring cup and skim off fat.
Measure 1 1/2 cups cooking liquid and set aside (discard any remaining liquid).
In a small saucepan combine the 2 tablespoons water and the cornstarch.
Stir in the reserved 1 1/2 cups liquid. Cook and stir over medium heat until thickened and bubbly.
Cook and stir for 2 minutes more then stir in the horseradish.
Season gravy to taste with salt and pepper.
Serve meat with gravy.
- Makes 10 servings
- Amount Per Serving
- Calories 215.9
- Total Carbs 2.2g
- Dietary Fiber 0.2g
- Sugars 0.7g
- Total Fat 6.6g
- Saturated Fat 2.4g
- Unsaturated Fat 4.2g
- Potassium 575.3mg
- Protein 34.3g
- Sodium 174.4mg
- Dietary Exchanges
- 3 Fat
- 4 Meat
- 2 1/4 Starch