Today’s favorite is Spicy Wine Crock-Pot Roast, submitted by Sandy Senechal Hamil of Pattersonville.
Sandy Senechal Hamil forgets all about her slow cooker during fall afternoons.
She remembers it during the morning. That’s when she assembles her Spicy Wine Crock-Pot Roast dish and lets it simmer into early evening.
“You fix everything in the morning, let it cook during the day and when you come home you have a delicious meal waiting for you,” Hamil said.
The recipe puts carrots, potatoes and onions into the big porcelain bowl of a Crock-Pot or slow cooker. Red wine, mustard, ketchup and Worcestershire sauce are also part of the eight-hour plan.
The hearty fare, Hamil said, is perfect for cool autumn and winter nights.
Spicy Wine Crock-Pot Roast
3-to-4-pound beef pot roast
3 carrots, cut up
1 bag frozen pearl onions
3 potatoes, cut up
6 large mushrooms (optional)
1 onion, chopped
1 package brown gravy mix
1 cup water
1⁄4 cup ketchup
2 teaspoons mustard
1 teaspoon Worcestershire sauce
1⁄4 cup dry red wine
1⁄8 teaspoon garlic powder
Salt and pepper to taste
Salt and pepper the roast. Put carrots on bottom of a large slow cooker, along with pearl onions, potatoes and mushrooms. Put roast on top of vegetables. Combine remaining ingredients and pour over meat.
Cook 8 to 10 hours on low. Thicken juices at the end and serve.
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