1. In crock pot, add soup, wine, bouillon granules, garlic, onion, mushrooms, hot sauce, and seasonings. 2. Stir to mix well. 3. Add roast. 4. Turn crock pot on high and cook 4-6 hours or until meat is just tender. 5. Serve with optional gravy, carrots and potatoes or cooked noodles or rice. 6. OPTIONAL POTATOES AND CARROTS: In pot of water, boil potatoes and carrots about 15 minutes until almost done, but still very firm. 7. Drain; add veggies to crock pot. 8. Cook an additional 1-2 hours until roast and veggies are very tender. 9. OPTIONAL THICKENED GRAVY: Remove veggies and roast from crock pot and place in covered dish to keep them warm while you make the gravy. 10. Make a slurry by mixing cornstarch and water until no lumps remain. (Using cold water a little at a time will help you avoid lumps.). 11. Use Method 1 OR 2 to thicken the gravy. 12. Gravy Method 1: With crock pot on High, bring broth to a boil. 13. Pour in the cornstarch slurry and stir to mix. 14. Cover and bring liquid back to boil and boil until thickened, about 1 minute. 15. Gravy Method 2: Pour broth mixture from crock pot into a saucepan. 16. Bring broth to boil and stir in cornstarch slurry. 17. Return to boil, boiling about 1 minute until broth mixture is thickened. ---------------------------------------------------------------------------
Nutrition
Ingredients
