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.

Country French Beef Stew

From my old CrockPot Blog-
Country French Beef Stew

6 slices bacon; cut into 1/2 in pieces
1 (3 lbs) boneless beef chuck roast, trimmed; cut into 1 inch pieces
1 large onion; cut into 1/2 in wedges
3 cups ready to serve baby carrots
1 cup red Zinfandel wine OR nonalcoholic red wine
3/4 cup beef broth
3 Tbsp all purpose flour
1 tsp dried basil leaves
1/2 tsp dried thyme leaves
1/2 tsp Salt
1/4 tsp pepper
1 can (14.5 oz) diced tomatoes undrained
1 pkg (8 oz) sliced fresh mushrooms; (3 cups)
1/2 cup julienne-cut sun-dried tomatoes; (not oil-packed)
Hot cooked noodles;
if desired Chopped fresh parsley OR basil leaves; if desired 1.

Spray 5 to 6 quart slow cooker with coking spray. In a 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Place the bacon in cooker. Discard all but 1 TBSP bacon fat in skillet, Cook beef in bacon fat in batches, 2 to 3 minutes, stirring occasionally, until brown. Stir onion into beef. Cook 1 minute, stirring occasionally. Spoon mixture into cooker. 2. Stir carrots, wine, broth, flour, basil, thyme, salt, pepper and canned diced tomatoes into mixture in cooker. 3. Cover; cook on LOW heat setting 7 to 8 hours. 4. Stir in mushrooms and sun-dried tomatoes. Cover; cook on LOW heat setting 20 to 30 minutes longer or until sun-dried tomatoes are tender. Serve mixture over noodles; sprinkle with parsley.