tangy-sweet-pot-roastThis tender and delicious pot roast is just a “little taste of heaven” your family is guaranteed to enjoy!

1 (3 pound) boneless beef chuck roast
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 cup water
1 cup tomato ketchup
1/4 cup beef broth
1 envelope brown gravy mix
2 teaspoons Dijon mustard
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup cold water

Cut roast in half; place in a 5 quart slow cooker. Sprinkle with salt and pepper.

In a small bowl, combine the water, ketchup, beef broth, gravy mix, mustard, Worcestershire sauce and garlic powder; blend well. Pour over meat; cover and cook on Low for 9 to 10 hours or until meat is tender.

In a small bowl, combine cornstarch and 1/4 cup water until smooth. Stir into slow cooker; cover and cook on High for 30 minutes or until gravy is thickened. Remove meat to serving platter; slice and serve with gravy. Makes 6-8 servings.

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