Sweet 'n' Tangy Pot Roast

This was so good and you just put it in the crockpot and forget about it. I served with broccoli and mashed potatoes and nice dinner rolls.

Recipe By : Carol Mulligan, Honeoye Falls, New York


Sweet 'n' Tangy Pot Roast

1 boneless beef chuck roast (3 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
1 cup ketchup
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

Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the 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 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.


Recipe Author: Carol Mulligan, Honeoye Falls, New York
Recipe Source: Taste of Home 2008 Everyday Slow Cooker & One Dish Recipes
Author Note: I fixed this roast the first time I cooked for my husband-to-be more than 20 years ago. For dessert, I made chocolate pudding spooned over marshmallow. He thought he'd died and gone to heaven!"