Slow Cooker Pot Roast Recipe

Ingredients

1 Large Sweet Onion

1 cup Baby Portobello Mushrooms, Sliced

3 pounds Beef Rump Roast (or Bottom Round Roast)

1/2 teaspoon Salt

1/4 teaspoon Pepper

1 cup Dry Red Wine

1 tablespoon Light Brown Sugar

1 tablespoon Dijon Mustard

1 teaspoon Worcestershire Sauce

2 tablespoon Cornstarch

Preparation

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, 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.

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.

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