I fixed this roast the first time I cooked for my husband-to-be more than 20 years ago. For dessert, I made chocolate pudding spooned over marshmallow. He thought he'd died and gone to heaven! —Carol Mulligan, Honeoye Falls, New York
Sweet ‘n’ Tangy Pot Roast
Sweet ‘n’ Tangy Pot Roast
Prep Time
10 min
Cook Time
9 hours 30 min
Yield
12 servings
Ingredients
- 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
Directions
- Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine, 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.
Nutrition Facts
3 oz. cooked beef: 232 calories, 11g fat (4g saturated fat), 74mg cholesterol, 537mg sodium, 9g carbohydrate (6g sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
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