I saw this recipe linked on I’m an Organizing Junkie‘s Menu Monday post for last week, and after clicking through to read the recipe, it sounded so good I decided to make it today.  It’s in the crockpot right now, so I’ll have to post again to let you know how it turned out!  The original recipe was posted here.

Sweet ‘n’ Tangy Pot Roast

Ingredients:

* 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

Directions:
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.

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