CROCKPOT BEEF ROAST WITH BURGUNDY WINE GRAVY

INGREDIENTS:

1-2 cloves Garlic, peeled
Salt and Pepper for seasoning
3 Tablespoons Extra Virgin Olive Oil
2-1/2 to 3 pound Eye-of-Round or Beef Rump Roast
1 packet of dry Onion Soup mix
1/2 cup Water
1 can Mushroom soup mix (my favorite is Campbell's Golden Mushroom)
1/3 cup Burgundy Wine (Merlot or Cabernet are excellent choices)
4 teaspoons Cornstarch
1/4 cup Water
1 (4 ounce) jar sliced Mushrooms, optional

DIRECTIONS:

Place roast in a shallow pan and allow to come to room temperature; about 2 hours.
Rub roast with garlic, then season with salt and pepper.
Add olive oil to heavy skillet, turn heat level to high.
Carefully place roast in heated oil and sear* on all sides.
Remove beef from skillet, reduce heat to medium-low and transfer beef roast to crockpot.
Add dry onion soup mix and 1/2 cup water to skillet used for searing and mix well.
Cook soup mixture for 3-5 minutes, stirring frequently.
Add mushroom soup and wine to soup mixture, stir well.
Remove from heat and pour mixture over beef roast in slow cooker. If necessary, add water so liquid covers three-quarters of the roast. Cover.
Cook 6 to 8 hours on low or until roast is fork tender.**
Remove roast from crockpot, place on plate and cover loosely with foil.
Add cornstarch to 1/4 cup cold water and stir.
Add mixture to liquid in crockpot and cook until thickened; then cook one additional minute.
Add water if necessary for desired consistency.
Add sliced mushrooms, if desired and heat thoroughly.
Transfer mixture to gravy pitcher and serve with beef roast.
Slice beef roast and transfer to serving platter.
*Sear means to brown beef on all sides to lock in juices and create a crisp outer layer.
**Fork tender means the beef will easily fall apart when a fork is inserted, pulling the meat away from the roast.

If desired, add quartered onion chunks, red potatoes and baby carrots. Place in crockpot after adding the soup-wine mixture. Or serve with mashed potatoes and vegetable side dishes.

I was very impressed with this recipe. It was delicious! I found it on this blog http://thecheapgourmet.typepad.com I used cabernet sauvignon which is my favorite wine for cooking. I am not a wine drinker so i am no expert but I am always happy when using this kind for cooking with red meats. I cut up two carrots, four red potatoes and sliced mushrooms and threw them in with my roast. My crockpot is a little big so I had to add a few cups of water to cover the roast properly. In the future I would maybe double the "broth" instead of using the water. I did not thicken the broth at the very end and it still turned out good.