During my last FREEZE-O-RAMA, I saw this Savory Merlot Pot Roast in Gooseberry Patch’s Slow-Cooker Recipes Cookbook and I recalled the last time I cooked up a Pot Roast in the slow cooker and I was sold.
So, I grabbed favoritest everything pot and got down to business…
And poured 1 t Olive Oil into the bottom of it and heated it up…
I then grabbed a 3lb Roast and sprinkled it liberally with meat tenderizer and pepper and browned it in my hot pot…
Once I browned it on all sides, I then transferred it to a lined crock pot.
LOVE me some slow cooker liners.
Now I added a bag of my frozen veggies, but you don’t have to…
I then asked my lovely assistant to grab a can of Cream of Mushroom Soup…
(Thank you Vanna)
Now mix that soup with 1 envelope of Onion Soup Mix… word is, it is good for slow cooker recipes.
Says so right there on the box 😉
And 1/2 Cup of Merlot or Beef Broth
Mix it all up really GOODe
Now pour on top of the roast
And put a lid on it for 6-8 hours on high.
Once it was done, I divided it into three portions to freeze: 1 family meal (with gravy), 1 lunch portion (with gravy) and roast beef for a couple sandwiches.
Now Puddie took the one of the freezer meals and made himself some Beef Manhattan… one of his favorite dishes.
Savory Merlot Pot Roast
- 1 t Olive Oil
- Meat Tenderizer- to taste
- Black Pepper- to taste
- 3-4 lb Roast
- 1 Can Cream of Mushroom Soup
- 1 Envelope Onion Soup
- 1/2 Cup Merlot or Beef Broth
- Heat oil in a pot
- Sprinkle meat tenderizer and black pepper all over roast
- Brown roast on all sides and then place in slow cooker
- In a bowl mix the remaining ingredients and pour over top.
- Cook on low for 6-8 hours
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