Slow Cooked Pot Roast
Slow-Cooked Pot Roast Recipe
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
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
Posted on October 7, 2016, in Foods, Uncategorized and tagged health and wellness, health benefits, healthy cooking, healthy eating, healthy foods, healthy recipe, healthy recipes, wellness. Bookmark the permalink. Leave a comment.