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. ---------------------------------------------------------------------------
Nutrition
Ingredients
