Slow-Cooked Pot Roast Recipe
The aroma alone is satisfying! Serve this homey, fork-tender pot roast with potatoes and a green salad. Adapted from Vera Carroll, Medford, Massachusetts
Serves 6
Prep Time: 10 min.
Cook Time: 6 hrs.
• 1 large sweet onion, chopped
• 1 cup sliced baby portobello mushrooms
• 1 (3-lb.) beef rump roast or bottom round roast
•1/2 tsp. salt
• 1/4 tsp. pepper
• 1 cup dry red wine or beef broth
• 1 tbsp. brown sugar
• 1 tbsp. Dijon mustard
• 1 tsp. Worcestershire sauce
• 2 tbsp. cornstarch
1. Place onion and mushrooms in 5-qt. slow cooker. Rub roast with salt and pepper; cut in half and place over onion mixture. In small bowl, combine wine or broth, brown sugar, mustard, and Worcestershire sauce; pour over roast. Cover and cook on low for 6 to 7 hours or until meat is tender; remove meat and keep warm.
2. To make gravy: Mix cornstarch and 2 tbs. water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened.
Per serving: 382 cal, 11 g fat (4 g sat), 8 g carbs, 51 g protein, 1 g fiber, 141 mg chol, 395 mg sodium, 54 mg calcium
Source: RD
The aroma alone is satisfying! Serve this homey, fork-tender pot roast with potatoes and a green salad. Adapted from Vera Carroll, Medford, Massachusetts
Serves 6
Prep Time: 10 min.
Cook Time: 6 hrs.
• 1 large sweet onion, chopped
• 1 cup sliced baby portobello mushrooms
• 1 (3-lb.) beef rump roast or bottom round roast
•1/2 tsp. salt
• 1/4 tsp. pepper
• 1 cup dry red wine or beef broth
• 1 tbsp. brown sugar
• 1 tbsp. Dijon mustard
• 1 tsp. Worcestershire sauce
• 2 tbsp. cornstarch
1. Place onion and mushrooms in 5-qt. slow cooker. Rub roast with salt and pepper; cut in half and place over onion mixture. In small bowl, combine wine or broth, brown sugar, mustard, and Worcestershire sauce; pour over roast. Cover and cook on low for 6 to 7 hours or until meat is tender; remove meat and keep warm.
2. To make gravy: Mix cornstarch and 2 tbs. water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened.
Per serving: 382 cal, 11 g fat (4 g sat), 8 g carbs, 51 g protein, 1 g fiber, 141 mg chol, 395 mg sodium, 54 mg calcium
Source: RD