Ingredients

Instructions

  1. Mix soup, thyme and wine together.
  2. Pour over roast in a dutch oven.
  3. Add mushrooms.
  4. Cover and cook over medium low heat for 2 hours.
  5. When roast is done to taste, remove from pan.
  6. Mix cornstarch with cold water in a glass.
  7. Turn heat up under pan juices to high.
  8. Bring to a boil, then slowly add cornstarch mixture while stirring constantly.
  9. Bring back to a boil and cook for 3 minutes.
  10. Slice meat and serve with the mushroom gravy.