Recipe by DeniseChaddsFord
This is a well known, very easy & delicious recipe but worth printing for those who may not have tried it yet! It makes a wonderful gravy...DO NOT ADD WATER! This can also be made in the oven. I had this recipe years ago when it was not for a slow cooker and didn't have the wine or mushrooms. Place meat in pan or baking dish that has a tight lid. Spread mixture over then place a piece of foil over top before covering so the steam stays inches Bake at 275 x 3 hours DO NOT ADD WATER. I add veggies like potato, carrot onion when I make this recipe in the oven or in the crockpot.
Top Review by Chilicat
This is awesome - and SO easy! I had a pretty big roast so I dumped the whole envelope of onion soup mix into the cream of mushroom soup and mixed in some leftover amarone. The appearance of the sauce was kind of questionable at first (kind of like a berry-colored yogurt) but after a day of simmering it turned into a nice, appetizing brown gravy. I added carrots, potatoes and onion to the dish and it turned out just wonderful! The wine really adds a depth of flavor that you don't get with the other onion soup mix recipes. We sopped this up with slices of fresh bread and enjoyed every bite!
- 2 -3 lbs chuck roast
- 1⁄2 cup red wine
- 4 ounces mushrooms
- 1 (10 3/4 ounce) can cream of mushroom soup
- 0.5 (1 1/4 ounce) envelope dry onion soup mix (the original recipe calls for a whole package of soup mix but unless you are using at least 3 lbs me)