- Servings: 5 or more
|2-4 lb||Pot Roast|
|3||Tables Spoons Cornstarch|
|1 pkg||Onion Soup Mix|
|2 Tbsp||Chopped Garlic, we love garlic but if you don't you can use a smaller amount|
|1 can||Beef Broth + 2 Cubes of Beef Boulion & 1 Cup of Water|
|2½ cups||Red Wine, i used a sweet one|
|1 Tbsp||Coursly Ground Pepper|
|3 Tbsp||Grey Poupon Country Mustard|
|1||Small Onion Sliced|
|Sliced Mushrooms, any amount you like|
|Baby Carrots, any amount you like|
|a Few Dashes of Oregano|
|Salt, to taste|
Put all the ingredients (except the veggies) into the crock pot and whisk together. Turn on high. Score the meat with a sharp knife so you have little squares all over it and then rub some salt into it. Then place it in the crock pot on high for an hour then reduce to low for 4 hours. OR cook on low for 6 - 8 hours (while at work). Add the veggies an hour before serving.
Make some baked potatoes, or a box of potatoes, a salad and fresh hot rolls and you'll have a no-fuss meal that tastes like you worked at it all day. This also goes well with herb/cheese beer bread.