1. Mix soup, thyme and wine together. 2. Pour over roast in a dutch oven. 3. Add mushrooms. 4. Cover and cook over medium low heat for 2 hours. 5. When roast is done to taste, remove from pan. 6. Mix cornstarch with cold water in a glass. 7. Turn heat up under pan juices to high. 8. Bring to a boil, then slowly add cornstarch mixture while stirring constantly. 9. Bring back to a boil and cook for 3 minutes. 10. Slice meat and serve with the mushroom gravy. ---------------------------------------------------------------------------
Nutrition
Ingredients
