Slow Cooker Red Wine Stew

Super easy and beyond delicious. Lean yet tender chuck roast, hearty potatoes, mouth-watering mushrooms, all in an aromatic, creamy red wine broth. I'm in college, so this is easy and affordable: few ingredients, loads of flavor. Served well over mashed potatoes.

• Ready In: 6 hrs 10 mins
• Serves: 6

Ingredients

• 1 1⁄2-2  lbs  chuck roast
• 1  tablespoon olive oil
• 1 (10 ounce) can  cream of mushroom soup
• 1 (10 ounce) can  cream of chicken soup
• 1  cup mushroom, sliced
• 2  russet potatoes, skin on and cubed
• 1  small onion, chopped
• 1 (2 ounce) package  onion soup mix
• 1  cup water
• 1  cup red wine, full-bodied
• 1  teaspoon sea salt
• 1  teaspoon black pepper

Directions

1. Grease slow cooker bowl with olive oil.
2. Season roast with salt and pepper. Lay inside the slow cooker.
3. Throw in onions, potatoes, and mushrooms, in that order.
4. In a separate medium bowl, whisk together soups, water, wine, and soup mix. Pour over the roast and vegetables.
5. Cover with lid and slow cook on low for 6-8 hours.
6. Break up the meat with two forks when cooked and serve over a dollop of mashed potatoes.