Monday, November 30, 2009

Sweet & Tangy Pot Roast

I love setting my crock pot in the morning and returning to a house filled with the aroma of a delicious roast. The few minutes it takes to put together the ingredients before work is well worth it when dinner is ready for the table as soon as you walk in the door. This recipe is one that my mother-in-law recently tried from a friend and then passed on to me. I would say that this was the best pot roast I have ever had!! The slow cooked meat was fork tender. The gravy was one-of-a-kind with ketchup being the star ingredient. Tonight we enjoyed this roast with mashed potatoes and peas - yum!
Sweet & Tangy Pot Roast
1 boneless beef chuck roast (3 lbs)
1 1/2 tsp. salt
1/2 tsp. pepper
1 c. water
1 c. ketchup
1/4 c. red wine or beef broth
1 envelope brown gravy mix
2 tsp. dijon mustard
1 tsp. worcestershire sauce
1/4 tsp. garlic powder
2 Tbls. diced shallots
3 Tbls. cornstarch
1/4 c. cold water
Place meat in slow cooker and sprinkle with salt and pepper. Combine in bowl: water, ketchup, wine or broth, gravy mix, mustard, worcestershire sauce, shallots and garlic powder. Pour over meat.
Cook on low setting for 9 hours or until tender. Combine cornstarch and cold water until smooth and stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened.

1 comment:

  1. Katie3/12/09

    If you are a regular pot roast family like ours...this meal is a must! I always use ketchup with my roast but this doesnt need any with the sweet taste and moist meat!