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Pot Roast

  • 8servings
  • 430minutes

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

VitaminsA, B3
MineralsPhosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can(s) (10 3/4 oz) condensed golden mushroom soup

  2. cup(s) dry red wine, such as merlot , zinfandel or cabernet sauvignon

  3. 2 tablespoon(s) tomato paste

  4. 2 clove(s)

  5. garlic , minced

  6. 1 teaspoon(s) dried thyme

  7. 3 1/2 to 4-lb boneless bottom round roast or chuck roast

  8. 1 pound(s) carrots, peeled and cut into 2-in. pieces , thick pieces halved lengthwise

Instructions Jump to Ingredients ↑

  1. In a 5-qt or larger slow cooker, whisk together soup, wine, tomato paste, garlic and thyme. Add beef, turning to coat. Arrange carrots around meat.

  2. Cover and cook until meat and carrots are tender, on low 8 to 10 hours or on high 5 to 6 hours.

  3. Transfer meat to a cutting board and slice. Arrange the sliced beef and carrots on a serving platter and spoon some of the gravy over the top. Serve with the remaining gravy.

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