- 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
- Cut meat in half and place in a 5-qt. slow cooked. 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.
Reviews forSweet 'n' Tangy Pot Roast
"We really enjoyed this! Someone mentioned this was similar to Mable Hoffman's recipe for Spicy Wine Pot Roast. I looked at her recipe, and it was exactly the same, except for the amount of ketchup. This recipe calls for a cup, while hers only called for 1/4 cup! I decided to only use 1/2 cup of ketchup. I may even try 1/3 cup next time; one cup would have been way too much, in my opinion! I'm not a huge fan of the slow cooker, so I did what someone else had mentioned, and baked it in the oven at 300 degrees for three hours. After 2 1/2 hours I sliced it, added the cornstarch/water mixture to the gravy, then placed the slices back into the covered casserole dish, and baked it for another 30 minutes. Served with mashed potatoes. Will make this again!"
"Used beef cubes and added pickapepper for more spice. Also used more garlic and more wine."
"Pretty sure this was published by Mable Hoffman in the seventies as "Spicy Wine Pot Roast". It is the first company worthy recipe I learned to make as a young bride. I use more garlic--a teaspoon of granulated, or a few cloves of fresh garlic. Also add thyme, about a half teaspoon dried. I substitute some dry red wine for part of the water. I also use a quartered onion along with baby carrots and potatoes (cut them into quarters) on the bottom of the crock, roast rides on top, topped with the sauce. it is of course wonderful with mashed potatoes as well. It is not sweet but it is a keeper."
"I will make this prob this weekend for supper. my thots are I will utilize both the red wine&beef broth. will someone PLEASE tell me the pount of 1/8 t garlic powder...why bother even adding 1/8 teaspoon of anything? I see this sooooo many times in ingredient lists and for the life of me never used 1/8 teaspoon in anything in any recipe ever. what's the point?"
"This was awful. I will never make this recipe again. And there is nothing in the list of ingredients to make it "sweet." The sauce basically tasted like extra salty ketchup."
"This was good. I'd make it again."
"Every bit as good as it says!!"
"Not a big slow cooker fan, so I put the roast in my French Oven (Dutch Oven with enamel coating) for 3 hrs at 300 degrees. I use the same recipe and it is fork tender. I also place a piece of tin foil over the pot and put the lid on top of that to insure a real tight fit."
"The flavor was very good and the family enjoyed it."
"Just amazing although to get the right amount of time in for cooking I usually cook it for a few hours the day before, refrigerate it and then finish up the following day. I like to add some microwaved potatoes and carrots. Soooo good over egg noodles!"