Burgundy Spiced Pot Roast

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Burgundy Spiced Pot Roast Ingredients

4 lb Beef rump or round roast	1 c Water
Salt and pepper	1 pk Brown gravy mix
2 Onions; sliced	L/2 cup dry white wine
3 Potatoes; peeled and	1/4 c Catsup
3 Carrots; sliced	1 tb Worcestershire sauce

Instructions for Burgundy Spiced Pot Roast

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 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. Serves 5 from Jackies Kitchen Magic TALK TKL Chat Room Recipes - 01-03-98 Recipes from The Kitchen Link, http://www.kitchenlink.com Posted to MM-Recipes Digest by "jack lewis" on Aug 12, 98, converted by MM_Buster v2.0l.

Main Ingredient: MeatCuisine: Uncategorized

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