Recipe - Burgundy Spiced Pot Roast

4 pound Beef rump or round roast
Salt and pepper
2 Onions; cut or sliced up
3 Potatoes; peeled and
quartered
3 Carrots; cut or sliced up
1 cup Water
1 pack Brown gravy mix
L/2 cup dry white wine
One fourth cup Catsup
1 tablespoon Worcestershire sauce

Sprinkle meat with salt and pepper. Arrange it in the crock cooker with
vegetables. Blend the remaining ingredients and pour over meat. Cover and
cook on Low for 8 to 10 hours. If thick gravy is desired, remove meat and
vegetables from the cooker and drop in 2 tablespoons each of flour and
butter which has been mixed together. Cook on High until thickened,
stirring often. Serves 5 from Jackies Kitchen Magic

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Recipes from The Kitchen Link, http://www.kitchenlink.com

Posted to MMRecipes Digest by "jack lewis" jlewis@bigsky.net on Aug 12,
98, converted by MM_Buster v2.0l.