Burgundy Spiced Pot Roast

Course : Crockpot
Serves: 5
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


4 pounds beef rump or round roast
1 teaspoon salt and pepper
2 medium Onions -- sliced
3 medium potatoes -- peeled and -- quartered
3 medium carrots -- sliced
1 cup water
1 package brown gravy mix
1/2 cup dry white wine
1/4 cup catsup
1 tablespoon Worcestershire sauce

Preparation / Directions:

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Crockpot Recipes