Email to Nalani Morris      

Recipe Categories: Nalani's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST BUFFET CAKESandPIES CAMPING CANDY CASSEROLES COOKIES CROCKPOT DESSERTS ETHNIC GAME JAMSandJELLIES KITCHENHINTS MARINADES MEATS MIXES PASTA POULTRY PUNCHESandDRINKS SALADandDRESSING SAUCES SNACKS SOUPSandSTEWS STUFFING VEGETABLES

SPICY WINE POT ROAST

I sometimes add parboiled potatoes and carrots during the last hour or two of cooking.
Tthis is from Crockery Cooking by Mabel Hoffman





List of Ingredients



• 3 to 4 pound beef pot roast
  
• salt and pepper
  
• 1 small onion chopped
  
• 1 (3/4 ounce) package brown gravy mix
  
• 1 cup water
  
• 1/4 cup catsup
  
• 1/4 cup dry red wine
  
• 2 teaspoon Dijon-style mustard
  
• 1 teaspoon Worcestershire sauce
  
• 1/8 teaspoon garlic powder
  
• carrots and potatoes (optional)
  






Instructions



1. Sprinke meat with salt and pepper; place in crock 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 meat. Makes 6 to 7 servings.
   
2. Parboiled potaoes and carrots may be added the last hour or two of cooking.