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Sweet and Tangy Pot Roast -Slow Cooker Recipe

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This recipe for Sweet and Tangy Pot Roast -Slow Cooker, by , is from The Flaherty Family And Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margaret (Peggy/Mort) Flaherty
Added: Wednesday, September 2, 2009


1 Boneless beef chuck roast (3 lbs) (I use eye of Round)
1/2 Tsp. Salt
1/2 Tsp. Pepper
1 C. Water
1 C. Ketchup ( I use 1/2 C.)
1/4 C. R.ed wine or beef broth ( I use wine)
1 Envelope Brown Gravy mix
2 Tsp. Dijon Mustard
1 Tsp. Worcestershire sauce
1/2 Tsp. Garlic Powder
3 Tbl. Cornstarch
1/4 C. Water

Place meat in 5 quart slow cooker. Sprinkle with salt and pepper. In a bowl. combine 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 and 1/4 C. cold water
until smooth. Stir into slow-cooker. Cover and cook on high 30 minutes or until gravy is thickened.

Personal Notes:
Personal Notes:
I put roast on top of carrots, potatoes, onions, etc. Mix everything else together and pour on top of meat. I like mashed potatoes with it.




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