Sunday, October 24, 2010

Sweet and Tangy Pot Roast!

Yet again another recipe from the trusty taste of home Comfort Food Diet Cookbook!! In case you can't tell, we love this book!! Now.. we will make pot roast no other way again, after the first time this was made, this is the ONLY way we will do it from here on out. It's easy and amazing. We serve it with mashed potatoes for the gravy that is made with it, it really is fantastic!

Sweet 'n' Tangy Pot Roast: W.W.: 5 pts for 3 oz of meat and 1/2 c gravy

1 boneless beef chuck roast (3 lbs)
1/2 tsp salt
1/2 tsp pepper
1 c water
1 c ketchup
14 c red wine or beef broth
1 envelope brown gravy mix
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/8 tsp garlic powder
3 Tbsp cornstarch
1/4 c cold water

Cut meat in half and place in a 5 qt slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder, pour over the meat. Cover and cook on low for 9-10 hours or until meat is tender.
Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. remove the meat from the slow cooker, slice and serve with gravy.

Seriously sooo good!!!!!

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