Burgundy spiced pot roast
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Beef rump or round roast |
| Salt and pepper | ||
| 2 | Onions; sliced | |
| 3 | Potatoes; peeled and quartered | |
| 3 | Carrots; sliced | |
| 1 | cup | Water |
| 1 | pack | Brown gravy mix |
| L/2 cup dry white wine | ||
| ¼ | cup | Catsup |
| 1 | tablespoon | Worcestershire sauce |
Directions
Sprinkle meat with salt and pepper. Arrange it in the crock cooker with vegetables. Blend the remaining ingredients and pour over meat. Cover and cook on Low for 8 to 10 hours. If thick gravy is desired, remove meat and vegetables from the cooker and drop in 2 tablespoons each of flour and butter which has been mixed together. Cook on High until thickened, stirring often. Serves 5 from Jackies Kitchen Magic TALK TKL Chat Room Recipes - 01-03-98 Recipes from The Kitchen Link, Posted to MM-Recipes Digest by "jack lewis" <jlewis@...> on Aug 12, 98, converted by MM_Buster v2.0l.