Slow-Cooked Pot Roast
TOTAL TIME: Prep: 10 min. Cook: 6-1/2 hours
YIELD: 6 servings.
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
Ingredients
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1 large sweet onion, chopped
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1 cup sliced baby portobello mushrooms
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1 beef rump roast or bottom round roast (3 pounds)
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 cup dry red wine or beef broth
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1 tablespoon brown sugar
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1 tablespoon Dijon mustard
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1 teaspoon Worcestershire sauce
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2 tablespoons cornstarch
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2 tablespoons cold water
Directions
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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.
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2.
Mix cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened.
Nutrition Facts
6 ounce-weight: 356 calories, 11g fat (4g saturated fat), 136mg cholesterol, 342mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 45g protein. Diabetic Exchanges: 6 lean meat, 1 fat, 1/2 starch.
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