Recipe
Slow Cook Pot Roast With Red Wine Gravy Recipe
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Pat2me / All my dishes 2 years ago
This started out as plain ol' crock pot ,pot roast. I made 2 changes and we like it a whole lot better!
A great Sunday or company dinner!
Prep:10m Cook:360m Servings:8
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 Pat2me |
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Fans
Ingredients
- 2 1/2 to 3 lb eye round
- 1 envelope Lipton Beefy Onion soup mix
- 1 can Campbell's Golden Mushroom soup mix
- water
- 1/3 C Merlot, Cabernet, etc (NOT cooking wine)
- 1 jar or can mushrooms, add during last 5 or 6 minutes,optional
- This recipe is very flexible as far as size of roast, just adjust cooking time. cornstarch and liquid
Directions
- Sear beef on all sides on stovetop
- Place beef in slow cooker
- Add Beefy Onion soup and about 1/2 cup of water to pan used for searing and blend well
- Cook, deglazing pan for about 3-5 minutes.
- Add Mushroom soup and wine, stir well
- Pour over roast in slow cooker, add water if necessary so liquid covers 3/4 of the roast and cover
- Cook 6 to 8 hours or until roast is tender but not falling apart
- Remove roast when done and cover loosely with foil
- Stir together 4 tsp or so of cornstarch and 1/4 C of cold water (adjust these depending upon how thick you like the gravy), stir into liquid in slow cooker and cook until thickened. Then cook one minute more
- Add water if needed to desired consistency. Add mushrooms, heat through
- Serve with mashed and veggie.
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asheats 2 years ago said:
Sounds great! Perfect with winter just around the corner.
cheapgourmet 1 year, 10 months ago said:
This slow cooker Pot Roast recipe sounds yummy and appears to be quite easy. I will definitely give this one a try. Thanks so much for sharing!
rml 1 year, 7 months ago said:
Great idea to add red wine. Glad I found this recipe...Thanks!