How to make it

  • 1. Place contents of both dry soup mixes in a small baking dish or plate. Place roast in the dish an rub or pat the soup mix all over it.
  • 2. In a 5 quart slow cooker, place half each of the potatoes (if you are using them), carrots, celery, and garlic. Season with half each of the garlic pepper and thyme. Tuck the bay leaf into the vegetables. Mix together 1 cup of the wine and the broth. Pour into the slow cooker. Add the roast and scrap any soup mix left in the dish on top. Cover the meat with the remaining vegetables, garlic and garlic pepper and thyme.
  • 3. Cover and cook on the low heat setting 9-10 hours or until the meat is tender.
  • Remove the meat to a warm serving platter. Remove and discard the bay leaf. Scoop out the vegetables with a slotted spoon and scatter them over and around the roast. Cover with foil to keep warm.
  • Mix the flour with the remaining wine (or cold water) and whisk until smooth. Slowly whisk into the slow cooker, turn up the heat to high and cook uncovered until thickened (3-5 minutes). Pour gravy over the meat and vegetables and serve.

Reviews & Comments 2

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    " It was excellent "
    wolfpackjack ate it and said...
    Great post... have a roast in the freezer and this sounds perfect... thanks... dave
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    " It was excellent "
    momo_55grandma ate it and said...
    one fantastic recipe thanks love it.
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