Print Options

 
 
 
 Print
Slow-Cooked Pot Roast Recipe

Slow-Cooked Pot Roast Recipe

I like to serve my fork-tender pot roast with sauteed tarragon carrots and rosemary-roasted red potatoes. This homey meal suits all tastes-and the aroma alone is satisfying. —Vera Carroll, Medford, Massachusetts
TOTAL TIME: Prep: 10 min. Cook: 6-1/2 hours YIELD:6 servings

Ingredients

  • 1 large sweet onion, chopped
  • 1 cup sliced baby portobello mushrooms
  • 1 beef rump roast or bottom round roast (3 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup dry red wine or beef broth
  • 1 tablespoon brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Directions

  • 1. Place onion and mushrooms in a 5-qt. slow cooker. Rub roast with salt and pepper; cut in half and place over onion mixture. In a small bowl,combine the wine, brown sugar, mustard and Worcestershire sauce; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
  • 2. Mix cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Yield: 6 servings.

Nutritional Facts

6 ounces cooked beef with 2 tablespoons gravy equals 356 calories, 11 g fat (4 g saturated fat), 136 mg cholesterol, 342 mg sodium, 9 g carbohydrate, 1 g fiber, 45 g protein. Diabetic Exchanges: 6 lean meat, 1 fat, 1/2 starch.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.