Yield
8 Servings
Preparation time
10 minutes
Ingredients
1 T Oil
3⁄4 c Red wine
2 Bay leaves
3 clv Garlic, crushed
1 Onion, sliced
1⁄2 t Pepper
3⁄4 c Water
1 pk Lipton Onion Soup Mix
4 Potatoes
4 Carrots (sliced)
3 1⁄2 lb Pot roast (boneless)
2 T Worcestershire sauce
Instructions
<p>In a large skillet, heat oil and brown roast.</p>
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<p>In slow cooker, add potatoes, roast, and carrots.</p>
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<p>Combine remaining ingredients and add to slow cooker. Cook on LOW for 8 - 10 hours or HIGH for 4 - 6 hours. Remove roast and vegetables.</p>
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<p>If cooking in oven, combine remaining ingredients except for carrots and potatoes. Cook in dutch oven for 2 hours at 350. Add carrots and potatoes and cook 1 - 1 1/2 hours until tender.</p>
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<p>To thicken gravy, stir in 1/4 C water blended with 2 T all-purpose flour. Cook on HIGH until thickened.</p>
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