Sweet 'n' Tangy Pot Roast
"I fixed this roast the first time I cooked for my husband-to-be more than 20 years ago. For dessert, I made chocolate pudding spooned over marshmallow. He thought he'd died and gone to heaven! —Carol Mulligan, Honeoye Falls, New York..."
INGREDIENTS
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1 boneless beef chuck roast (3 pounds)
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 cup water
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1 cup ketchup
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1/4 cup red wine or beef broth
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1 envelope brown gravy mix
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2 teaspoons Dijon mustard
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1 teaspoon Worcestershire sauce
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1/8 teaspoon garlic powder
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3 tablespoons cornstarch
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1/4 cup cold water
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