Slow-Cooked Pot Roast
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
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.
Pairs Well With
I like to serve my fork-tender pot roast with sauteed tarragon carrots and rosemary-roasted potatoes. This homey meal suits all tastes.