SLOW-COOKED POT ROAST

 

  • Cooking Time: 6 hours
  • Servings: 6
  • Preparation Time: 10 minutes

Ingredients

  • 1 large sweet onion, chopped
  • 1 cup sliced baby portobello mushrooms
  • 1 beef rump roast or bottom round roast (3 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup dry red wine or beef broth
  • 1 tablespoon brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Directions

  • 1. Place onion and mushrooms in a 5-qt. slow cooker. Rub roast with salt and pepper; cut in half and place over onion mixture. In a small bowl,combine the wine, brown sugar, mustard and Worcestershire sauce; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
  • 2. Mix cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened.

Notes

I like to serve my fork-tender pot roast with sauteed tarragon carrots and rosemary-roasted potatoes. This homey meal suits all tastes.

Categories: Crock-pot  Diabetic  Halloween 
© 2006-2014 BakeSpace, Inc. All Rights Reserved