Buckeye Spicy Pot Roast.

When Lisa Latshaw comes to demo her Buckeye Mustard and Buckeye Buffalo Wing Sauce at the store, it's safe to our Customer Specialists take the time to try all of her offerings. And then we go back for seconds. Lisa constantly switches up her demo routine. Each time she's in the store, she brings in samples of new recipes featuring her products. One of our favorites is the following: Buckeye Spicy Pot Roast. The fresh horseradish in her mustard complements the pot roast for this hearty winter dish. Try it out. We think you'll love it!

1 beef pot roast (3-4 pounds)
1/4 cup dry red wine
salt & pepper
2 teas. of Buckeye Mustard
1 small onion, chopped
1 teas. Worcestershire sauce
1 envelope (.75 ounces) brown gravy mix
1/8 teas. garlic powder
2 TB. cornstarch
1 cup plus 2 TB. water
1 package (16 ounces) noodles
1/4 cup of ketchup

Sprinkle meat with salt & pepper. Place in crock of a slow cooker. Combine onion, gravy mix, 1 cup of water, ketchup, wine, Buckeye Mustard, Worcestershire sauce and garlic powder. Pour over meat. Cover cooker & cook on low 8 to 10 hours. Remove meat. Cut into slices. Combine remaining 2 tablespoons water with cornstarch. Add to cooking liquid. Cook until thickened. Meanwhile, cook noodles in a large pot of boiling salted water until tender but still firm to bite. Drain. Mix noodles and beef into thickened cooking liquid and serve. Enjoy and savor this delicious pot roast!