Sweet 'n' Tangy Pot roast Recipe

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This recipe for Sweet 'n' Tangy Pot roast, by Sherry Ising, is from The Ising Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:	Contributor: Sherry Ising Added: Tuesday, January 6, 2009

Category:	Category: Main Courses: Beef, Pork, Poultry & Seafood

Ingredients:	Ingredients: 1 (3 lb) boneless beef chuck roast 1/2 t. salt 1/2 t. pepper 1 cup water 1 cup ketchup 1/4 cup red wine or beef broth 1 envelope brown gravy mix 2 t. Dijon mustard 1 t. Worcestershire sauce 1/8 t. garlic powder 3 T. cornstarch 1/4 cup cold water

Directions:	Directions: Cut meat in half & place in a 5-qt slow cooker. Sprinkle with salt & pepper. In a bowl, combine water, ketchup, wine/broth, gravy mix, mustard, Worcestershire sauce & garlic powder; pour over meat. Cover & cook on low for 9-10 hours or until meat is tender. Combine cornstarch & cold water until smooth. Stir into slow cooker. Cover & cook on high for 30 min or until gravy is thickened. Remove meat from slow cooker. Slice & serve with gravy.

Number Of Servings:	Number Of Servings: 8

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Sweet 'n' Tangy Pot roast Recipe

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Ingredients:

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Directions:

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