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Slow-Cooked Pot Roast

This is an little different from your typical crockpot pot roast recipe…



Slow-Cooked Pot Roast


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.


Serves 6.


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