V's Crock Pot Bottom Round Roast

Ingredients

• 3 lbs boneless bottom round roast
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar
• 1 teaspoon worcestershire sauce
• 1 cup dry red wine
• 1 large onion, coarsely chopped
• kosher salt & freshly ground black pepper

Directions

1. 1

   Placed chopped onion in bottom of crock pot.

2. 2

   Season all sides of the roast liberally with the kosher salt and ground pepper.

3. 3

   Place roast on top of onions, fat side down.

4. 4

   Combine mustard, sugar, Worcestershire sauce and red wine in a separate bowl and pour over roast – DO NOT add more liquid.

5. 5

   Set crock pot to low and cook for 3 hours – DO NOT uncover during this time.

6. 6

   After 3 hours, turn the roast onto one side and cook for 20 minutes.

7. 7

   After 20 minutes, turn the roast on the next side and cook 20 minutes, repeat until the roast has the fat side on the bottom again.

8. 8

   Cook for about 2 more hours – usually 6 hours total.

9. 9

   The roast is done when it shreds easily with a fork.

10. 10

    Remove the roast from the pan, set aside, and cover with foil.

11. 11

    Add 1-2 tablespoons of cornstarch to the liquid mixture and whisk rapidly to avoid lumps. Add more cornstarch if necessary until desired thickness and use as a sauce for the roast.

12. 12

    Excellent with rosemary roasted red potatoes and sautéed tarragon carrots as side dishes.