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  • Sweet and Tangy Pot Roast

    1 vote
    Sweet and Tangy Pot Roast
    Prep time:
    Cook time:
    Servings: 4
    by kimberly sullivan
    7 recipes
    		 >
    A real crowd pleaser, this tender roast is unique with a delicious gravy of it's own. This is a slow cooker recipe which will surely win some hearts!

    Ingredients

    • 3 1/2 lbs. Beef Top Chuck Roast, trimmed of fat, and cut in half
    • 1/2 tsp. salt
    • 1/2 tsp. pepper
    • 1 Tbsp. Olive Oil
    • 1 cup water
    • 1 cup ketchup
    • 1/4 cup Beef Broth
    • I envelope Brown Gravy Mix
    • 2 tsps. Dijon-style Mustard
    • 1 tsp. Worcestershire Sauce
    • 1/8 tsp. Garlic Powder
    • 3 Tbsps. Cornstarch
    • 1/4 cup cold water

    Directions

    1. Rinse the roast; pat dry.
    2. In a large skillet, heat the oil until hot over medium heat. Brown the roast in hot oil, about 10 minutes, on all sides until browned. Place roast in the slow cooker; sprinkle with salt and pepper.
    3. In a medium size bowl, combine the 1 cup water, ketchup, beef broth, brown gravy mix, mustard, Worcestershire sauce, and garlic powder. Whisk to blend well. Pour completely over the roast.
    4. Cover with lid; cook on LOW for 9 to 10 hours or until roast is tender.
    5. Combine the cornstarch and cold water until smooth. Stir into slow cooker. Cover with lid; cook on High for 30 minutes or until gravy is thickened. Remove beef from slow cooker. Pour gravy into gravy holder. Slice the beef. Serve immediately with gravy!

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