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Meat & Potatoes Red Cabernet Crock Pot Recipe

2 cups cabernet sauvignon wine (or more! It's good for you!)
12 cup water or 12 cup beef broth
1 (1 1/4 ounce) envelope dry onion soup mix
1 tablespoon brown sugar
1 teaspoon dried rosemary or 1 teaspoon fresh rosemary
1 medium onion, chopped
4 medium carrots, washed, pared & sliced
1 garlic clove (or table spoon crushed)
1 bay leaf
2 teaspoons salt
14 teaspoon pepper
1 teaspoon crushed red pepper flakes
3 heads celery, with leafy greens roughly chopped
4 small red potatoes
4 small yukon gold potatoes
2 beef bouillon cubes
2 (8 ounce) boxes mushrooms (I used button try any)
16 ounces condensed cream of mushroom soup
4 lbs boneless beef roast (rump, chuck or round)
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,.

Source: www.food.com