We were able to have Bob and Marilyn over for supper this week. Missed you Zane! It was a fun time to have people over and not worry about keeping the kids busy or cleaning up their mess at someone else's house. This is what I popped in the crock pot the morning of and served with mashed potatoes, green beans, salad, and bread. Yum Yum!
Sweet N Tangy Pot Roast
Ingredients:
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
Directions: 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. Yield: 8 servings.
No comments:
Post a Comment