Burgundy spiced pot roast

1 Servings

Ingredients

Quantity	Measure	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.