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Slow-Cooked Pot Roast

Name: Slow-Cooked Pot Roast
Prep time: 10 min
Cook time: 6 h 30 min
Total time: 6 h 40 min
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

16 reviews

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Test Kitchen Approved

Total Time

Prep: 10 min. Cook: 6-1/2 hours

Makes

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

Slow-Cooked Pot Roast Recipe photo by Taste of Home

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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

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.
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.

Slow-Cooked Pot Roast

Ingredients

Directions

Nutrition Facts

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