This is an little different from your typical crockpot pot roast recipe…
By Mary Ann Dell
1 lg. sweet onion, chopped
1 cup sliced baby portobello mushrooms
1 3-lb. beef bottom round roast
½ tsp. salt
¼ tsp. pepper
1 cup dry red wine or beef broth
1 tbsp. brown sugar
1 tbsp. Dijon mustard
1 tsp. worcestershire sauce
2 tbsps. cornstarch
2 tbsps. cold water
Place onion and mushrooms in a 5-qt. slow cooker. Rub roast with salt and pepper; cut in half and place over onion mixture.
Combine the wine, brown sugar, mustard and worcestershire sauce; pour over roast. Cover and cook on Low for 6-7 hours or until meat is tender. Mix cornstarch and water until smooth; stir into cooking juices. Cover and cook on High for 30 minutes or until gravy is thickened.