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Sweet ‘n Tangy Pot Roast




Source of Recipe


BBR


Recipe Introduction


from Light & Tasty magazine, Dec./Jan. 2005 issue
recipe by Carol Mulligan


List of Ingredients




1 boneless beef chuck roast (3 lbs.)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
1 cup catsup
1/4 cup red wine or beef broth
1 envelope brown gravy mix
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup cold water

Recipe



Cut meat in half and place in a 5-quart slow cooker.
Sprinkle with salt and pepper. In a bowl, combine the water,
catsup, red wine or beef broth, gravy mix, mustard, Worcestershire sauce, and garlic powder; pour over meat. Cover and cook on low for 9 to 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.

*NOTE: I used a rump roast, and I didn't cut the roast in half before cooking.
.........
I made this today for the first time. It was very good! I will cook it for 9 hours or a little less on low next time, because meat was a little too done, but still tender. The gravy is wonderful. Recipe wasn't overly sweet, just enough to be interesting.