Slow-Simmered and Savory Pot Roast

Recipe Directions

1 1/2 pounds Sirloin Roast
Salt and black pepper to taste
1/2 pound fingerling potatoes
12 baby carrots
1/2 cup onion slices
1 can (14 1/2 ounces) stewed tomatoes
3/4 cup red wine (or water)
1 envelope dry onion soup and recipe mix
1/4 teaspoon dried thyme
3 tablespoons cornstarch

Trim the roast of excess fat and salt and pepper to taste. Set aside.

Place potatoes in the bottom of a 2 1/2-quart crock pot. Add carrots, onion slices and canned tomatoes with juices. In a small bowl, combine wine (if using), soup mix and thyme. Mix well. Place roast over vegetables and pour wine mixture gently over meat. Cover crock and cook on low for 8 to 10 hours.

Remove vegetables and roast with a slotted spoon to a platter. Slice meat as desired. Remove about 1/2 cup liquid to a small jar with a tight fitting lid and add cornstarch to jar. Cover and shake well to remove lumps. Add cornstarch mixture back to crock and cook and stir for 2 to 3 minutes to thicken juices into a gravy. Serve gravy over meat and vegetables.

* Cooking Notes

Recipe can be easily doubled and cooked in a 5-quart or larger crock pot.