Recipes

Spicy Wine Pot Roast - submitted by Pam Johnston

3 to 4 pound beef chuck roast
Salt and pepper
1 package (3/4 oz.) brown gravy mix1 cup water
1/4 cup catsup
1/4 cup dry red cooking wine
2 teaspoons Dijon style mustard
1 teaspoon Worchestershire sauce
1 small onion chopped (optional)
1/8 teaspoon garlic powder (optional)

Sprinkle meat with salt and pepper; place in crock pot. Combine remaining ingredients; pour over meat. Cover and cook on low 8 to 10 hours. Remove meat and slice. For gravy thicken sauce with flour or corn starch dissolved in a small amount of water, and serve over meat. Makes 6-7 servings.