Total Time
Prep 0 mins
Cook 2 hrs

This is a pot roast recipe that I came up with years ago when I was wanting to do something a little bit different with my roast.


  1. Mix soup, thyme and wine together.
  2. Pour over roast in a dutch oven.
  3. Add mushrooms.
  4. Cover and cook over medium low heat for 2 hours.
  5. When roast is done to taste, remove from pan.
  6. Mix cornstarch with cold water in a glass.
  7. Turn heat up under pan juices to high.
  8. Bring to a boil, then slowly add cornstarch mixture while stirring constantly.
  9. Bring back to a boil and cook for 3 minutes.
  10. Slice meat and serve with the mushroom gravy.
Most Helpful

This is nearly the identical recipe I made for my mother one Mom's Day, except it called for Beefy-onion soup mix. To die for! We served it with roasted red potatoes and were in heaven. I highly recommend trying this.

Michelle S. November 20, 2002

This is a fantastic recipe. I cooked it in my slow cooker on low for 8 hours. I browned the roast first but this isn't necessary if time doesn't permit. I love red wine as a base for the broth.

Audrey M August 13, 2003

This was a really good roast. I put all of the ingredients in the crockpot for 7hrs ,and then I had a very tender roast. The only thing I didn't add was the mushrooms ,but I think next time I will try them. Thanks Mystergirl for such a delightful and easy main course.

MsBaton June 23, 2003