Name: Spicy Wine Pot Roast
Cuisine: American
Ingredients: 1.5 to 2 lb. beef pot roast (although avoid chuck roasts; they tend to be fatty); salt and pepper; 1 small onion or 1 T dried minced onion or ½ t onion powder; 1 T brown gravy mix; 1½ C water; ¼ C ketchup; ¼ C red wine (e.g., burgundy, not a sweet wine such as port or sherry); 2 t Dijon style mustard; 1 t Worcestershire sauce; ¼ t garlic powder

Instructions

Sprinkle meat with salt and pepper; place in slow cooker. Combine remaining ingredients and pour over meat; lift roast to ensure the sauce gets underneath. Cover and cook on low 8 to 10 hr. Remove meat to platter. To make gravy, strain the sauce into a sauce pan; turn heat to medium and add 1½ or 2 T corn starch to an equal amount of water. Pour the cornstarch mixture into the sauce until it’s the desired consistency. Freeze any leftover gravy in 1 C portions to use for Salisbury steak or other beef recipes.