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Sweet 'n' Tangy Pot roast Recipe

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

Sherry Ising
Added: Tuesday, January 6, 2009


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

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.

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