Sweet N Tangy Pot Roast Recipe

Ingredients for Sweet N Tangy Pot Roast

• Boneless Beef Chuck Roast
• Salt, to taste
• Black pepper, to taste
• 1 cup water
• 1 cup ketchup
• Red Wine
• Brown Gravy Mix
• Dijon Mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 2 tablespoons cornstarch
• 2 tablespoons cold water

How to Make Sweet N Tangy Pot Roast

1. Place the 3-4 lb pot roast in a 5-quart slow cooker.
2. Season generously with salt and pepper.
3. In a medium bowl, whisk together 1 cup water, 1 cup ketchup, 1/2 cup dry red wine (or beef broth), 1 packet (1 ounce) brown gravy mix, 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, and 1 teaspoon garlic powder.
4. Pour the sauce evenly over the pot roast in the slow cooker.
5. Cover and cook on low for 9-10 hours, or until the meat is fork-tender.
6. In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until completely smooth and free of lumps.
7. Stir the cornstarch slurry into the slow cooker.
8. Cover and cook on high for 30 minutes, or until the gravy has thickened to your desired consistency.
9. Carefully remove the pot roast from the slow cooker and let it rest for 10 minutes before slicing.
10. Slice the pot roast thinly against the grain and serve generously over mashed potatoes, rice, or your favorite side dish, drizzled with the delicious gravy.