Red Wine Crockpot Roast
This is an elegant beef dish flavored with rosemary and onion soup mix.
Ingredients:
2 C. red wine
½ C. water
1 envelope dry onion soup mix
1 Tbs. brown sugar
1 tsp. dried rosemary or fresh rosemary
4 lb. trimmed beef roast
1-2 tsp. cornstarch
Directions:
Tip of the Day–Pot Roast:
Ingredients:
2 C. red wine
½ C. water
1 envelope dry onion soup mix
1 Tbs. brown sugar
1 tsp. dried rosemary or fresh rosemary
4 lb. trimmed beef roast
1-2 tsp. cornstarch
Directions:
- Place roast in crock pot and season with pepper.
- Mix the rest of the ingredients together and pour over roast.
- Cover and cook on low 6-7 hours.
- Remove roast to rest on platter.
- Turn crock pot to high.
- Whisk cornstarch into juices to thicken. This makes a wonderfully tasty au jus, or over mashed potatoes.
Tip of the Day–Pot Roast:
- Chuck roast or rump-roasts work just fine for pot roast. There are lots of ways you could go with seasonings – a bay leaf or two, a couple sprigs of fresh rosemary or thyme, lots of garlic (12-15 cloves) and salt and pepper.
- Sear the roast in hot oil on all sides before putting it in the oven.