Slow Cooked Pot Roast

potroast

 

Slow-Cooked Pot Roast Recipe

 

Ingredients

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

 

Directions

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.

Mix cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Yield: 6 servings.

 

Health and Wellness Associates

Archived

312-972-WELL

Advertisements

Posted on October 7, 2016, in Foods, Uncategorized and tagged , , , , , , , . Bookmark the permalink. Leave a comment.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: