Sweet and Tangy Pot Roast

12 ingredients

1 boneless beef chuck roast (3 pounds)
1 envelope brown gravy mix
½ tsp salt
2 tsp Dijon mustard
½ tsp pepper
1 tsp Worcestershire
1 c water
1/8 tsp garlic powder
1 c ketchup
3 tbsp cornstarch
¼ c red wine or beef broth
¼ 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 and garlic powder: pour over meat. Cover and cook on low for 9-10 hours or until meat in 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 meat from slow cooker. Slice and serve with gravy.

Yield: 8 servings

Recipe submitted by: Connie Cloud