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
Slow-Cooked Pot Roast
Prep Time
10 min
Cook Time
6 hours 30 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
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.
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