Slow Cook Pot Roast with Red Wine Gravy
From pat2me 16 years ago
- 360 minutes to make
- Serves 8
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!
Ingredients
- 2 1/2 to 3 lb eye round shopping list
- 1 envelope Lipton Beefy onion soup mix shopping list
- 1 can Campbell's Golden mushroom soup mix shopping list
- water shopping list
- 1/3 C merlot, Cabernet, etc (NOT cooking wine) shopping list
- 1 jar or can mushrooms, add during last 5 or 6 minutes,optional shopping list
- This recipe is very flexible as far as size of roast, just adjust cooking time. cornstarch and liquid shopping list
How to make it
- 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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The Rating
Reviewed by 2 people-
Great idea to add red wine. Glad I found this recipe...Thanks!
rml
in loved it
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