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.

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