In a Dutch oven, brown roast in oil. Remove and set aside. In the drippings, sauté onions and garlic until onions are tender. Return roast to Dutch oven. Stir in tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper. Cover and simmer for 2-3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain all but 2 cups of pan juices. Combine flour and remaining water stir into pan juices. Cook for 5 minutes or until thickened and bubbly. Slice roast and serve with gravy. Diabetic Exchanges: One 3-ounce serving (prepared without salt and served without gravy) equals 3 lean meat, 1 fat also, 263 calories, 121 mg sodium, 92 mg cholesterol, 4 gm carbohydrate, 28 gm protein, 15 gm fat.
© Copyright Reiman Publications, 1993-1997
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