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Ingredients Jump to Instructions ↓

  1. 1 can condensed cream of mushroom soup with roasted garlic

  2. 1 box (2 1/5 oz.) beefy onion soup mix (2 packets.)

  3. 1/3 cup dry red wine

  4. 1 tsp. dried rosemary , crushed

  5. 2 cloves garlic , thinly sliced

  6. 4 carrot s, cut into 2 inch lengths

  7. 2 parsnip s,peeled and cut into 2 in. lengths

  8. 5 medium red skinned potato es, sliced

  9. 1/2 inch thick. 1 sweet potato , skinned and sliced

  10. 1/2 inch thick.

Instructions Jump to Ingredients ↑

  1. Whisk soup, soup mix, wine, rosemary and garlic in an oval 5½ quart slow cooker. Add beef, turn to coat. Arrange carrots, parsnips and potatoes around meat.

  2. Cover and cook on low 8-10 hours, or until meat and veggies are tender.

  3. Remove meat to cutting board and slice. Place on serving platter. Remove vegetables with a slotted spoon; arrange around beef. Spoon gravy on meat. Serve remaining gravy at the table.

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