Ingredients
- 3-4 lbs roast (rump is good)
- salt and pepper to taste
- 1 medium onion chopped
- 1 pkg. Brown gravy mix (it's ok, trust me!)
- 1 cup water
- 1/4 cup ketchup
- 1 1/2 cups red wine
- 1 tsp. dry mustard
- 1 tsp Worcestershire Sauce
- 1/4 tsp garlic powder (to taste)
Directions
Sprinkle meat with salt and pepper; place in crock pot. Combine remaining ingredients in bowl and puru over meat. Cover and cook on "low" for 8-10 hours. Befor serving, remove roast and add Wondra flour to thicken. By the way the meat and the gravy freeze well and if you have leftover gravy, it's great with meatloaf etc.
Print this recipe
Submitted 6/13/05.
Source: Deborah Rocco
Submitted By: Alan Bornstein
avb@injersey.com
Debs Killer Pot Roast