Merlot and Apricot Pot Roast

By MJH

Ingredients

• 1-1/2 cups merlot
• 2 heaping tablespoons apricot jam
• 1 cup chopped dried apricots
• 2 tablespoons soy sauce
• 2 cups beef broth
• 1 tablespoon garlic powder
• Sea salt and pepper to taste
• 4 small red potatoes
• 2 cups sliced Portabello mushrooms
• 1 shallot
• 1 London broil steak

Preparation

Step 1

In a small bowl, combine merlot, soy sauce, garlic powder, salt, pepper and dried apricots.

Chop potatoes into chunks. Slice the shallot into small pieces.
Pour potatoes, onions and mushrooms into the bottom of a slow cooker.

Salt and pepper both sides of the meat.
Place it on top of the vegetables and pour the merlot mixture over the top. Pour beef broth over the top until it covers the top of the meat.

Cook in a slow cooker on high for six hours or on low for eight.