Post by Chris in NM on Feb 10, 2008 17:04:14 GMT -6
I braised the roast before I put it in the crock pot. I also used a crock pot liner. No mess! I also added small new red potatoes and baby carrots to the pot about 4 hours before we ate. Yummy! We will make this dish again!
Spicy Wine Pot Roast From the Kitchen of: Sylvia Source: Crockery Cookery
3 to 4 pound beef pot roast salt and pepper 1 small onion, chopped 1 pkg. brown gravy mix (3/4 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. Makes 6 to 7 servings