Harvest pot roast
recipe
Harvest pot roast
No commentsIngredients
- 1 large onion, cut into thick slices
- 2 carrots, cut into 1-inch pieces
- 350g mushrooms, quartered
- 4 garlic cloves, diced
- 1 can diced tomatoes, drained
- 1 cup ketchup
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 braising steak, trimmed of all visible fat
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Serves:
8
Directions
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- Combine the onion, carrots, mushrooms, garlic, and tomatoes in a slow cooker. In a small bowl, combine the ketchup, mustard, and Worcestershire sauce. Top the vegetables with half of the ketchup mixture.
- Place the roast over the vegetables and sprinkle with the salt and pepper. Spread the remaining ketchup mixture over the roast. Cover and cook on low for 8 to 9 hours, or until the meat is very tender.
- Let the meat stand for 10 minutes before slicing.
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