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Post by Chris in NM on Nov 6, 2007 10:58:13 GMT -6
Spicy Wine Pot Roast** From the Kitchen of: Sylvia Source: Crockery Cookery www.50plusfriends.com/cookbook/crockpot/winerost.html3 to 4 pound beef pot roast salt and pepper 1 small onion, chopped 1 pkg. brown gravy mix (¾ oz.) 1 cup water ¼ cup catsup ¼ cup dry red wine 2 tsp. Dijon-style mustard 1 tsp. Worcestershire sauce 1/8 tsp. garlic powder Sprinkle meat with salt and pepper; place in slow-cooking pot. Combine remaining ingredients; pour over meat. Cover and cook on low 8 to 10 hours. Remove meat and slice. If desired, thicken sauce with flour dissolved in a small amount of water, and serve over meat. **I added potatoes and carrots about 3 ½ hours before eating. This was so good! I braised the roast before adding to pot. Makes 6 to 7 servings
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