• Cooking Time: 6 hours
• Servings: 6
• Preparation Time: 10 minutes
• 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. 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.
3. 2. Mix cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened.

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