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Sweet 'n' Tangy Pot Roast Recipe

Photo by: Taste of Home

100% would make again

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I fixed this roast the first time I cooked for my husband-to-be more than 20 years ago. For dessert, I made chocolate pudding spooned over marshmallow. He thought he'd died and gone to heaven!"

This recipe is:

Healthy

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8 Servings
Prep: 10 min. Cook: 9-1/2 hours

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.

Nutritional Analysis: One serving (3 ounces cooked beef with 1/2 cup gravy) equals 249 calories, 8 g fat (3 g saturated fat), 89 mg cholesterol, 748 mg sodium, 13 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Sweet 'n' Tangy Pot Roast published in Light & Tasty December/January 2005, p31