We’re having good, old-fashioned comfort food for Sunday Supper this week. Yum. It’s easy to make and the results are wonderful. Not to mention, by doubling the typical recipe I’ll have leftovers for beef pot pie later in the week.
- 6-7 lbs boneless chuck roast**
- granulated garlic, to taste
- 2 onions, sliced thickly
- 6-7 medium potatoes, peeled and sliced lengthwise
- 4 carrots, peeled and cut into two lengths
- 1 can golden mushroom soup
- 1/4 cup red wine
- 2 Tbs worcestshire sauce
- 1 Tbs beef bouillon
- 3/4 cup water
- Spray slow cooker with non-stick cooking spray.
- Add the roasts to the slow cooker, sprinkling liberally with granulated garlic, and layering with the the onions. Toss remaining onions into the slow cooker.
- Whisk together the red wine, worcestshire sauce, beef bouillon, and water in a bowl, then pour over the roasts and onions in the slow cooker.
- Place potatoes and carrots on top of the onions and around the roasts.
- Cook for 8 hours on low or 4 hours on high.**
* I used two roasts, but it would be fine to use a larger roast and cut it into two pieces to fit into the slow cooker.
** My chuck roasts are frozen, so I’m going to cook this for 2 1/2 hours on high and then about 4 1/2 hours on low.
Personally, I’m not a fan of canned, condensed soup. There are exactly TWO exceptions to this in my recipe box and this is one of them. When it comes down to spending extra time in the kitchen versus more time with my family on Sunday, time with family wins every time. I can also throw this together before we leave for church and not come home to a big mess in the kitchen. Plus, the gravy tastes really good and is ready the same time everything else is ready! So, all the way around, it’s worth sacrificing real food principals sometimes. (Just don’t let it become a habit! 😉 )
This recipe was adapted from Paula Deen’s Pot Roast.