I went on a whim and tried this pot roast. It is a different sauce that I really liked and I have no idea how to describe it to you. I want to say, BBQ sauce meets sweet and sour. I prefer regular gravy for my potatoes instead of this, but I never go to the effort to make separate gravy for the potatoes and just use the sauce from this. It is still good!
1/2 t salt
½ t pepper
1 cup water
1 cup ketchup
½ cup beef broth
1 envelope brown gravy mix
2 t Dijon mustard
1 t Worcestershire sauce
1/8 t garlic powder
1/4 cup cold water
3 T cornstarch
1 cup water
1 cup ketchup
½ cup beef broth
1 envelope brown gravy mix
2 t Dijon mustard
1 t Worcestershire sauce
1/8 t garlic powder
1/4 cup cold water
3 T cornstarch
Place meat in slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, broth, gravy mix, mustard, Worcestershire sauce, and garlic powder; pour over meat. Cover and cook on low for 9-10 hours. Combine cornstarch and water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened.
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