Mike's Fav Wine and Ginger Crock Pot Roast

This is soooo good. Everyone will love it. The crock pot makes a wonderful blend of all these flavors. I served this over rice and the onions that cook with the roast make a great side dish. Your kitchen or in our case, our patio will (& did) smell wonderful. In Arizona, in the summertime you don't want to add any extra heat inside the house so I put the crock pot on the patio.

• Ready In: 7 hrs 20 mins
• Serves: 4-5

Ingredients

• 2  lbs  round roast, trimmed
• 2  tablespoons  vegetable oil
• 2  medium onions, sliced
• 1  cup dry red wine
• 1⁄2 cup ketchup
• 5  tablespoons brown sugar
• 3  tablespoons vinegar (any kind)
• 1⁄2 teaspoon powdered ginger
• 4  garlic cloves, minced
• 1⁄2 cup beef broth
•  salt and pepper

Directions

1. In a large skillet, heat oil over medium high heat and brown roast on all sides.
2. In the bottom of your crock pot, place the sliced onions first, then the browned roast.
3. Mix the remaining ingredients in a bowl and pour over roast, cover and cook on low for 6 to 8 hours or until meat is fork tender and falls apart easily.
4. Pour the cooking juices into a sauce pan and simmer on the stove until reduced, about 10 minutes. Serve sauce over the top of the roast.