Ingredients
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3 lbs lean beef roast or 3 lbs venison roast
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1 cup cabernet sauvignon wine or 1 cup dry red wine
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2 tablespoons very low-sodium beef bouillon granules
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3 fresh garlic cloves, minced
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1 tablespoon italian seasoning
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2 teaspoons thyme leaves
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1 tablespoon liquid hot pepper sauce or 1 tablespoon Tabasco sauce
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1 large onion, diced
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1 (8 ounce) can sliced mushrooms, drained
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6 large potatoes, quartered
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8 carrots, peeled and cut into 4 inch long pieces
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3 -4 tablespoons cornstarch
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1/4 cup water
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1 (10 1/2 ounce) can 94% fat-free cream of mushroom soup, undiluted
Instructions
- In crock pot, add soup, wine, bouillon granules, garlic, onion, mushrooms, hot sauce, and seasonings.
- Stir to mix well.
- Add roast.
- Turn crock pot on high and cook 4-6 hours or until meat is just tender.
- Serve with optional gravy, carrots and potatoes or cooked noodles or rice.
- OPTIONAL POTATOES AND CARROTS: In pot of water, boil potatoes and carrots about 15 minutes until almost done, but still very firm.
- Drain; add veggies to crock pot.
- Cook an additional 1-2 hours until roast and veggies are very tender.
- OPTIONAL THICKENED GRAVY: Remove veggies and roast from crock pot and place in covered dish to keep them warm while you make the gravy.
- Make a slurry by mixing cornstarch and water until no lumps remain. (Using cold water a little at a time will help you avoid lumps.).
- Use Method 1 OR 2 to thicken the gravy.
- Gravy Method 1: With crock pot on High, bring broth to a boil.
- Pour in the cornstarch slurry and stir to mix.
- Cover and bring liquid back to boil and boil until thickened, about 1 minute.
- Gravy Method 2: Pour broth mixture from crock pot into a saucepan.
- Bring broth to boil and stir in cornstarch slurry.
- Return to boil, boiling about 1 minute until broth mixture is thickened.