SLOW-COOKED POT ROAST

Slow-Cooked Pot Roast image

I like to serve my fork-tender pot roast with sauteed tarragon carrots and rosemary-roasted red potatoes. This homey meal suits all tastes-and the aroma alone is satisfying. -Vera Carroll, Medford, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 6h40m

Yield 6 servings.

Number Of Ingredients 11

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Ingredients

1 large sweet onion, chopped
1 cup sliced baby portobello mushrooms
1 beef rump roast or bottom round roast (3 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup dry red wine or beef broth
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

Place onion and mushrooms in a 5-qt. slow cooker. Rub roast with salt and pepper; cut in half and place over onion mixture. In a small bowl,combine the wine, brown sugar, mustard and Worcestershire sauce; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender., Mix cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened.

Nutrition Facts : Calories 356 calories, Fat 11g fat (4g saturated fat), Cholesterol 136mg cholesterol, Sodium 342mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 45g protein. Diabetic Exchanges