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City of Portland
Burgundy Spiced Pot Roast Recipe

4 lb Beef rump or possibly round roast Salt and pepper
2 x Onions, sliced
3 x Potatoes, peeled and quartered
3 x Carrots, sliced
1 c. Water
1 pkt Brown gravy mix L/2 c. dry white wine
1/4 c. Catsup
1 Tbsp. Worcestershire sauce


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 on Low for 8 to 10 hrs. If thick gravy is desired, remove meat and vegetables from the cooker and drop in 2 Tbsp. each of flour and butter that has been mixed together. Cook on High till thickened, stirring often. Serves 5 from Jackies Kitchen Magic

Source: cookeatshare.com