Ingredients
1 boneless beef chuck roast (3 pounds)1/2 teaspoon salt1/2 teaspoon pepper1 cup water1 cup ketchup1/4 cup red wine or beef broth1 envelope brown gravy mix2 teaspoons Dijon mustard1 teaspoon Worcestershire sauce1/8 teaspoon garlic powder3 tablespoons cornstarch1/4 cup cold water
Preparation
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, 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.
