Servings: 8 servings
Cost: 10
Equipment
- Slow cooker
Ingredients
- 1 3 to 4 pound Beef roast (chuck roast, pot roast, bottom round or other large, lean cut of beef)
- 1 Container Cream of mushroom soup (see notes above on brands)
- 1 Packet Dried onion mix (I like Simply Organics brand)
- 4 Carrots Cut in half vertically and then again in half
- 4 Parsnips Prepare as you do with the carrots above
- 1/4 Cup Dry red wine
- 1 Tbsp Dried rosemary leaves, crushed
Instructions
- Combine cream of mushroom soup, soup mix, dried rosemary, red wine and stir. Place mixture in the slow cooker (you may want to coat the slow cooker with a thin spray of oil for easy clean up).
- Place roast on top of mixture and turn to coat so that all sides are lightly covered.
- Place sliced vegetables around roast (I like to coat those too in the soup mixture).
- Cook for 8 to 9 hours. Enjoy with a green salad and a fresh loaf of bread if you like.
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