Sweet n Tangy Pot Roast
* 1 boneless beef chuck roast (3 pounds)
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1 cup water
* 1 cup ketchup
* 1/4 cup red wine or beef broth
* 1 envelope brown gravy mix
* 2 teaspoons Dijon mustard
* 1 teaspoon Worcestershire sauce
* 1/8 teaspoon garlic powder
* 3 tablespoons cornstarch
* 1/4 cup cold water
Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat. Cover and cook on low for 9-10 hours or until meat is tender.
Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy. Yield: 8 servings.
I didn't do the cornstarch and water part since the gravy did pretty good at thickening up on its own. We liked it, and it was a good change from the usual roast and veggies we have.