POT ROAST

By charlotteh371

Ingredients

• 1 can condensed golden mushroom soup
• 1/3 cup dry red wine
• 2 Tbsp. tomato paste
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 3 1/2 - 4-lb boneless bottom round or chuck roast (I used chuck)
• 1 lb carrots, peeled and cut into 2-inch pieces, thick pieces halved lengthwise

Preparation

Step 1

1. In a 5-qt or larger slow cooker, whisk together soup, wine, tomato paste, garlic and thyme. Add beef, turning to coat. Arrange
carrots around meat.

2. Cover and cook until meat and carrots are tender, on low 8 to 10 hours or on high 5 to 6 hours.

3. Transfer meat to a cutting board and slice. Arrange the sliced beef and carrots on a serving platter and spoon some of the
gravy over the top. Serve with the remaining gravy.