Burgundy Spiced Pot Roast
|Beef roast||4 Pound (Rump / Round)|
|Onions||2 , sliced|
|Potatoes||3 , peeled and quartered|
|Carrots||3 , sliced|
|Water||1 Cup (16 tbs)|
|Brown gravy mix||1 Ounce (1 Package)|
|Dry white wine||1⁄2 Cup (8 tbs) (California)|
|Catsup||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Tablespoon|
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.