Friday, January 23, 2009

Sweet and Tangy Pot Roast

From my old CrockPot Blog-
I picked up another Taste of Home crock pot cookbook magazines at the check out. This recipe was in it. This would be perfect for a less-than-perfect cut of roast beef. I didn't get it in the crock pot in time for the recommended 9-10 hours. If you make it, it definetely cook it for the recommended time.

1 boneless beef chuck roast

1/2 tsp salt
1/2 tsp pepper
1 cup water
1 cup ketchup
1/4 cup red wine or beef broth
1 envelope brown gravy mix
2 tsps Dijon mustard
1 tsp Worcestershire sauce
1/8 tsp garlic powder
3 TBSP cornstarch
1/4 c cold water

Cut meat in half and place in 5 qt slow cooker. Sprinkl ewith salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder, pour over meat. Cover and cook on low for 9-10 hours or until meat is tender.

Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy.