• 375minutes
  • 767calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, P
MineralsCopper, Natrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 1/2 lbs outside round roast

  2. 2 tablespoons extra virgin olive oil

  3. 4 large garlic cloves , peeled and quartered

  4. 2 slices bacon , cut into 1 inch pieces

  5. 1/2 cup water

  6. 1 (10 ounce) can mushrooms , bits and pieces include liquid

  7. 1 (10 ounce) can cream of mushroom soup

  8. 1 (2 ounce) envelope onion soup mix

  9. 1 teaspoon seasoning salt

  10. 1/2 teaspoon black pepper

  11. 18 white pearl onions (silver skin onions)

  12. 12 baby carrots

  13. 6 medium yukon gold potatoes , scrubbed

  14. 6 medium fresh mushrooms , cut in half

  15. 1 cup dry red wine

  16. 2 large celery ribs , cut into chunks

Instructions Jump to Ingredients ↑

  1. Heat olive oil on medium-high heat in a heavy bottom frying pan.

  2. Sear and brown roast on all sides.

  3. Let roast cook for a few minutes.

  4. Using a narrow sharp paring knife, punch holes in the roast at various intervals to about 1 1/2 inches in depth.

  5. Stuff each hole with one piece of bacon and one piece of garlic, push down into the cut.

  6. Place roast in a slow cooker set on low heat.

  7. Add water, bits and pieces mushrooms including liquid, and mushroom soup.

  8. Sprinkle onion soup mix over the roast.

  9. Now add salt, pepper.

  10. Remove the outer skin from the onions and add to the crock pot.

  11. Add baby carrots, whole potatoes, fresh mushrooms and red wine.

  12. Cover and cook on low heat for 5 hours, turning the roast at least 4 times during cooking.

  13. At the end of 5 hours, add celery, cover and continue to cook until the time reaches 6 hours.

  14. Cut or slice the beef and serve with veggies and the tasty gravy that is cooked.

  15. A nice piece of Italian bread or sour dough bread goes very nicely to dip into the gravy.


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