Mom Comment: This was a new twist on a pot roast. My family loved it and it was pretty healthy and easy to make.
Makes
8 servings and is ideal in a 4 or 5 quart slow cooker (I used my 6 quart and it
was fine.)
3-lb. boneless pot roast (I used
a chuck roast.)
2 Tbsp. flour
1 Tbsp. prepared mustard
1 Tbsp. chili sauce
1 Tbsp. Worcestershire sauce
1 tsp. red cider vinegar (I
couldn’t find this so I used red wine vinegar.)
1 tsp. sugar (I used 1 packet of
Truvia)
4 potatoes, sliced
2 onions, sliced (I used one
large onion)
Place pot roast in slow cooker.
Make a paste with the flour, mustard, chili sauce, Worcestershire sauce,
vinegar and sugar. Spread over the
roast. Top with potatoes and then the
onions. Cover. Cook on low 10-12 hours. (I cooked on low for 9 and then my auto
crockpot went to warm for 1 hour.)
Source: Fix-It and Forget-It Lightly cookbook
Submitted by: Amy C.
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