Burgundy Spiced Pot Roast Recipe
Burgundy Spiced Pot Roast is absolutely mouth-watering. This Burgundy Spiced Pot Roast is such a good tenderizer. You will truly miss it if you do not try it!
Ingredients
| 4 pounds beef rump or round roast salt and pepper | ||
| Onions | 2 , sliced | |
| 3 potatoes, peeled and quartered | ||
| Carrots | 3 , sliced | |
| Water | 1 Cup (16 tbs) | |
| 1 package brown gravy mix | ||
| 1/2 cup dry white California wine | ||
| Catsup | 1/4 Cup (16 tbs) | |
| Worcestershire sauce | 1 Tablespoon | |
Directions
Sprinkle meat with salt and pepper.
Arrange it in the crock cooker with vegetables.
Blend the remaining ingredients and pour over meat.
Cover and cook at Low for 8 to 10 hours.
If thick gravy is desired, remove meat and vegetables from the cooker and drop in 2 tablespoons each of flour and butter which has been mixed together.
Cook on High until thickened, stirring often.
Arrange it in the crock cooker with vegetables.
Blend the remaining ingredients and pour over meat.
Cover and cook at Low for 8 to 10 hours.
If thick gravy is desired, remove meat and vegetables from the cooker and drop in 2 tablespoons each of flour and butter which has been mixed together.
Cook on High until thickened, stirring often.
Chef
