Shelly's Recipe

SWEET AND TANGY POT ROAST (Crock Pot)

Category: Beef

1 boneless beef chuck roast (3 lbs. or so)
1/2 tsp salt
1/2 tsp pepper
1 cup water
1 cup ketchup
1/4 cup red wine or beef broth
1 envelope au jous
2 tsp dijon mustard
1 tsp Worcestershire sauce
1/8 tsp garlic powder
3 tbsp cornstarch
1/4 cup cold water

Cut meat in 1/2 and place in crock pot. 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. Serves 6-8