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Old-Fashioned Pot Roast

Old-Fashioned Pot Roast
"We raise beef and have a large garden, so I try to find new ways to use these ingredients to make nutritious meals," relates Joan Airey from Rivers, Manitoba. Simmered in a brown gravy flecked with veggies, this roast is fork tender when sliced.
12-14 ServingsPrep: 10 min. Cook: 8 hours 5 min.

Ingredients

  • 1 beef rump roast or bottom round roast (3-1/2 to 4 pounds)
  • 1 tablespoon vegetable oil
  • 1 teaspoon pepper
  • 2 medium carrots, grated
  • 1 medium onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 can (8 ounces) tomato sauce
  • 1/4 cup red wine or beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon each dried basil, marjoram, oregano and thyme
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Directions

  • Cut roast in half; brown in a Dutch oven in oil on all sides.
  • Sprinkle with pepper. Place the carrots, onion and garlic in a 5-qt.
  • slow cooker; top with the roast. In a bowl, combine the tomato
  • sauce, wine or broth, Worcestershire sauce and seasonings; pour over
  • roast. Cover and cook on low for 8-10 hours or until meat is tender.
  • Remove meat and keep warm. Skim fat from cooking juices; pour into a
  • saucepan. Bring to a boil. In a small bowl, combine the cornstarch
© Taste of Home 2013

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Old-Fashioned Pot Roast (continued)

Directions (continued)

  • and water until smooth; stir into cooking juices. Return to a boil;
  • cook and stir for 1-2 minutes or until thickened. Serve with a
  • sliced beef. Yield: 12-14 servings.
Nutrition Facts: 1 serving (4 ounces) equals 176 calories, 6 g fat (2 g saturated fat), 68 mg cholesterol, 211 mg sodium, 5 g carbohydrate, 1 g fiber, 23 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013