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Slow-Cooked Pot Roast
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Brief Description
This homey meal suits all tastes-and the aroma alone is satisfying.
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Main Ingredient
Beef rump roast or bottom round roast
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Category: Beef
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 390 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: deanna
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Posted On: Oct 30, 2013
Number of Servings:
Ingredients:
- 1 - large sweet onion, chopped
- 1 cups - sliced baby portobello mushrooms
- 3 pounds - beef rump roast or bottom round roast
- 1/2 teaspoons - salt
- 1/4 teaspoons - pepper
- 1 cups - dry red wine or beef broth
- 1 tablespoons - brown sugar
- 1 tablespoons - Dijon mustard
- 1 teaspoons - 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.
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