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Sweet and Tangy Pot Roast -Slow Cooker Recipe

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This recipe for Sweet and Tangy Pot Roast -Slow Cooker is from The Flaherty Family And Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Boneless beef chuck roast (3 lbs) (I use eye of Round)
1/2 Tsp. Salt
1/2 Tsp. Pepper
1 C. Water
1 C. Ketchup ( I use 1/2 C.)
1/4 C. R.ed wine or beef broth ( I use wine)
1 Envelope Brown Gravy mix
2 Tsp. Dijon Mustard
1 Tsp. Worcestershire sauce
1/2 Tsp. Garlic Powder
3 Tbl. Cornstarch
1/4 C. Water
Directions:
Directions:
Place meat in 5 quart slow cooker. Sprinkle with salt and pepper. In a bowl. combine water, ketchup, wine or broth,gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat. Cover and cook on low for 9-10 hours or until meat is tender.
Combine cornstarch and cold and 1/4 C. cold water
until smooth. Stir into slow-cooker. Cover and cook on high 30 minutes or until gravy is thickened.
Personal Notes:
Personal Notes:
I put roast on top of carrots, potatoes, onions, etc. Mix everything else together and pour on top of meat. I like mashed potatoes with it.

 

 

 

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