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I really liked this, it had lots of good flavor. I put two pork tenderloins in a casserole dish, dumped in some whole baby potatoes and carrots. I mixed up the onion soup mix, water and red wine (and a squeeze of Dijon) in a measuring cup and then poured over top of everything. I covered it and baked it at 350 for 2 hours. The gravy was really flavorful and I didn't even bother thickening it.

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Babzy March 10, 2010

This was a good and easy recipe to make. Being in a hurry I chose to cook our recipe on the stove top.

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BLUE ROSE February 18, 2009

Certainly Easy and Tastey to.

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that_biLL_guy February 12, 2008

Wonderful roast and delicious gravy. I followed Susie's idea and put baby carrots and pearl onions all around the roast. Instead of water, I used 1 cup of beef broth(low sodium)along with the red wine. Thanks Glitters--great Sunday dinner!

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mickie49 February 19, 2007

What a great and super easy meal. I made a larger roast so I had to increase the recipe and it turned out great. Thanks for sharing!

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Miss Lissa January 31, 2007

What an amazing smell this makes while cooking! Everyone kept asking when it would be done. Very easy to prepare and, of course, to eat. I used a white caberet sauvignon and 2 8 oz boxes of fresh sliced mushrooms. DH and DSS ate piles of meat.

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ReeLani June 30, 2006

This is so easy to put together and yet the flavor is amazing! It tasted like meat and gravy you would get in a fancy restaurant. I used cabernet sauvignon and 8 oz. of canned mushrooms. I didn't have a roasting pan so I placed everything in a large casserole dish with a lid. It worked great! I used the leftover meat to make soup and it turned out lovely also. Thanks for sharing!

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Marg (CaymanDesigns) March 16, 2006

Another great recipe by Glitter! I used the red wine & served with mash potatoes. Removed it at 150 degrees. The gravy was very good!

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Kit^..^ty Of Canada January 17, 2006

Thanks, a winner recipe! The gravy was fab! Def make this again!!

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Chill August 17, 2005

This came out great and the gravy is just out of this world. I doubled the recipe because I had a 7 lb. bottom round roast. I roasted for close to 4 hours to reach internal temp of 170 for well done. After 2 hours I added baby carrots and quartered potatoes. With one hour to go, I removed the lid of the roasting pan to brown the meat and veggies. Very easy indeed and delicious. Thanks for sharing.

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Karen=^..^= January 17, 2005
Easy Beef Roast