Spicy Wine Pot Roast
3 to 4 pound beef pot roast
Salt and pepper
1 small onion, chopped
1 (3/4 ounce) package brown gravy mix
1 cup water
1/4 cup catsup
1/4 cup dry red wine
2 teaspoons Dijon-style mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
Sprinkle meat with salt and pepper; place in slow-cooking pot. Combine
remaining ingredients; pour over meat. Cover and cook on low 8 to 10
hrs.Remove meat and slice. If desired, thicken sauce with flour
dissolved in a small amount of water and serve over meat.
** I added potatoes and carrots about 3 1/2 hrs before eating. This was
so good! I braised the roast before adding to pot.
Makes 6 to 7 servings.
Here’s a copycat recipe that I have developed.
I use it in recipes that require an box of
Jiffy Corn Muffing Mix.
Jiffy Corn Muffin Mix - Copycat recipe
Makes: 6 muffins.
This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix.
Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix) Makes 1-1/2 cups of mix. Makes 6 corn muffins.
INGREDIENTS
2/3 cup all purpose flour
1/2 cup yellow corn meal
3 Tbsp granulated sugar
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp vegetable oil
1 egg
1/3 cup milk
INSTRUCTIONS
1. Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
2. If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
3. If you wish to make Corn Muffins, continue with instructions below.
4. Preheat oven to 400F.Combine above mixture with egg and milk. Mix well.
Fill muffin tins 1/2 full. Bake 15-20 minutes. Makes 6 muffins.