Burgundy Spiced Pot Roast INGREDIENTS 4 pounds beef rump or round roast Salt and pepper 2 onions, sliced 3 potatoes, peeled and quartered 1 cup water 1 package brown gravy mix 1/2 cup burgundy OR dry white wine 1/4 cup catsup 1 tablespoon Worcestershire sauce Sprinkle meat with salt and pepper. Arrange it in the crockpot with vegetables. Blend the remaining ingredients and pour over meat. Cover and cook on LOW for 8 to 10 hours. NOTE - If thick gravy is desired, remove meat and vegetables from the cooker and drop 2 tablespoons each of flour and butter which has been mixed together. Cook on HIGH until thickened, stirring often. Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page