Savory Merlot Pot Roast

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…

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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.

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Savory Merlot Pot Roast

Recipe from Gooseberry Patch's Slow Cooker Recipes. For more food and fun, visit GOODEnessGracious.com.

Prep Time 10 minutes

Cook Time 6 hours

Author Cris

Ingredients

• 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

Instructions

1. Heat oil in a pot
2. Sprinkle meat tenderizer and black pepper all over roast
3. Brown roast on all sides and then place in slow cooker
4. In a bowl mix the remaining ingredients and pour over top.
5. Cook on low for 6-8 hours

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