SLOW-COOKED POT ROAST
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
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
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