*This makes a wonderful pan gravy that doesn't even need thickening. I always make mashed potatoes to go with this, but if you like you can add cut up potatoes to the pot. How easy is that?
CROCK-POT ROAST
1~ 3 pound beef roast 1 large yellow onion, peeled & quartered 2 cloves of garlic, minced 3 tsp fresh thyme leaves (or 1 tsp dried thyme) 2 stalks celery, cut in half 3 large carrots, peeled and cut into 1" pieces 2 cans Golden Mushroom Soup 1/2 cup red wine (or an equal amount of water or beef stock if prefered) Salt and Pepper
Rub the roast on all sides with salt, pepper and minced garlic and thyme. Lay onions, carrots and celery in the bottom of the crockpot. Place the seasoned roast on top of the vegetables. Mix the soups with the wine (or water/broth) and pour around the roast (not over it). Cover and cook on low for 6-8 hours.
