Red Wine Crock Pot Roast

From: lolablitz

On Feb 4, 2010

This was really good. I usually try to avoid canned soups and powdered mixes, but I wanted to try this. I think the onion soup mix added a little bit of a chemical flavor. I will make this again and try using a mix of spices and regular sliced onion. I also used 1/2 marsala and 1/2 red wine as a PP suggested, and as that was all the red wine I had. That definitely bloomed out the flavor! This is a keeper, I think I'll just make subs for the onion soup mix and re-post. Thanks Bekah!

From: Keepnupncali

On Jan 24, 2010

I did the following: 6¼ hours plus | 10 min prep SERVES 8 •2 cups Cabernet Sauvignon (or more! It's good for you!) •1/2 cup water or beef broth •1 (1 1/4 ounce) envelope dry onion soup mix •1 tablespoon brown sugar •1 teaspoon dried rosemary or fresh rosemary •1 large. onion, chopped •4 med. carrots, washed, pared & sliced •1 clove garlic (or table spoon crushed) •1 bay leaf •2 tsp. salt •1/4 tsp. pepper •1 teaspoon crushed red pepper •5 tops (first 3 inches) and leafy greens of celery roughly chopped •4 small red potatoes •4 small Yukon gold •2 beef bullion cubes •2 boxes mushrooms •2 small cans mushroom soup •4 lbs or more trimmed beef roast •1-2 teaspoon cornstarch (for au jus) 1.Place roast in crock pot and season with pepper. 2.Mix rest of ingredients together and pour over roast. 3.Cover top with mushrooms and add bay leaf 4.Cover and cook on low 6-9 hours. 5.Remove roast to rest on platter. 6.Discard Bay Leaf 7.Turn crock pot to high. 8.Whisk cornstarch into juices to thicken. 9.This makes a wonderfully tasty au jus, or over mashed potatoes. 10.Enjoy! 11.You can easily make additions to this: pearl onions,

From: Audrey M

On Sep 23, 2003

This was outstanding. The beef was tender and the gravy was delicious. Next time, I will let out the rosemary for it did give a stronger flavor to the beef. Served it with mashed potatoes and butter glazed carrots. I didn't add the water because the 2 cups of wine was plenty. With crockpot cooking, you don't need as much liquid.

From: AuntWoofieWoof

On Jul 7, 2003

This was sooo good. I used white wine instead of red wine. Since this was my first cooking with wine experience, I used 1 cup of wine to 1 cup of water. I had about 1-1/2 pounds of beef...2 at the very most. At the last 45 minutes or so I added 2 medium sized red potatoes that I had cut into quarters. The juices picked up a little bit of the potato taste. I think next time I make this I will use red wine and cook the potatoes separately. I liked the flavor of the juices before I added the potatoes a bit better. When I do the recipe again, I will review it again to let you know how it turns out. Thanks Rebekah!