Crock Pot Beef

By DJCurtis83

Ingredients

• 1 1/2 * 1 1/2 lbs lean beef roast or venison roast
• 1/2 * 1/2 (10 1/2 ounce) can 94% fat-free cream of mushroom soup, undiluted
• 1/2 * 1/2 cup cabernet sauvignon wine or dry red wine
• 1 * 1 tablespoon very low-sodium beef bouillon cube
• 1 1/2 * 1 1/2 fresh garlic cloves, minced
• 1/2 * 1/2 tablespoon italian seasoning
• 1 * 1 teaspoon thyme leaves
• 1/2 * 1/2 tablespoon liquid hot pepper sauce or Tabasco sauce
• 1/2 * 1/2 large onion, diced
• 1/2 * 1/2 (8 ounce) can sliced mushrooms, drained
• 3 * 3 large potatoes, quartered (optional)
• 4 * 4 carrots, peeled and cut into 4 inch long pieces (optional)
• 1 1/2-2 * 1 1/2-2 tablespoons cornstarch (optional)
• 1/8 * 1/8 cup water (optional)

Preparation

Step 1

In crock pot, add soup, wine, bouillon granules, garlic, onion, mushrooms, hot sauce, and seasonings.

Stir to mix well.

Add roast.


Turn crock pot on high and cook 4-6 hours or until meat is just tender.


Serve with optional gravy, carrots and potatoes or cooked noodles or rice.


OPTIONAL POTATOES AND CARROTS: In pot of water, boil potatoes and carrots about 15 minutes until almost done, but still very firm.

Drain; add veggies to crock pot.


Cook an additional 1-2 hours until roast and veggies are very tender.


OPTIONAL THICKENED GRAVY: Remove veggies and roast from crock pot and place in covered dish to keep them warm while you make the gravy.


Make a slurry by mixing cornstarch and water until no lumps remain.


Use Method 1 OR 2 to thicken the gravy.


Gravy Method 1: With crock pot on High, bring broth to a boil.


Pour in the cornstarch slurry and stir to mix.


Cover and bring liquid back to boil and boil until thickened, about 1 minute.


Gravy Method 2: Pour broth mixture from crock pot into a saucepan.


Bring broth to boil and stir in cornstarch slurry.


Return to boil, boiling about 1 minute until broth mixture is thickened