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(CP) Spicy Wine Pot Roast (T&T)




Source of Recipe


Posted by Wanderer. Source: Mable Hoffman “Crockery Cookery,” 1975


Recipe Introduction


Makes 6 to 7 servings


List of Ingredients




3 to 4-pounds beef pot roast
Salt and pepper
1 small onion, chopped
1 (3/4-oz.) package brown gravy mix
1 cup water
1/4 cup catsup
1/4 cup dry red wine
2 teaspoons Dijon-style mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder

Recipe



Sprinkle meat with salt and pepper; place in slow-cooking pot. Combine remaining ingredients; pour over meat. Cover and cook on low 8 to 10 hours. Remove meat and slice.

If desired thicken sauce with flour dissolved in a small amount of water, and serve over meal.