There’s a chill in the air which can only mean one thing: It’s time to break out the Slow Cooker!
Add this pot roast to your comfort food line-up for the winter. Mustard and chopped dill pickle give this pot roast its unique flavor.
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Prep Time: 15 minutes
Cook Time: 4 hours
8 Servings
3 to 4 lb. boneless beef rump roast
salt and pepper
1 tablespoon vegetable oil
3 carrots, sliced
2 stalks celery, sliced
1 large sweet onion, sliced
1 cup chopped dill pickle
1/2 cup dry red wine
1/3 cup French’s Spicy Brown Mustard
2 tablespoons French’s Worcestershire Sauce
2 tablespoons all-purpose flour
Season roast with salt and pepper. Heat oil in a large skillet over medium heat and brown roast on all sides. Add carrots, onions, celery and pickles to slow cooker. Arrange roast on vegetables. Combine wine, mustard and Worcestershire and pour over roast.
Cover and cook on High for 4 to 6 hours or Low for 8 to 10 hours or until beef is tender. Remove meat from slow cooker and keep warm.
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Combine flour with ¼ cup water and stir into slow cooker. Cover and cook on High 15 minutes or until thickened. Slice roast and serve with gravy and vegetables.
recipe developed for French’s Foods
food stylist – Diane Vezza
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creative direction/food stylist assistant – Lauren Dellabella
prop stylist – Heather Bean
Try some of my other favorite slow cooker recipes:
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| Slow Cooker Guinness Braised Beef |
