Slow Simmered and Savory Pot Roast

By Cathie davidson

could easily be doubled

Ingredients

• 2 lbs. sirloin roast or good pot roast, salt & pepper
• 1/2 lb fingerling potatoes scrubbed
• 12 baby carrots, already peeled
• 1/2 cup onion
• 1 14 oz. can stewed tomatoes or chopped tomatoes
• 3/4 cup red wine, 1 small bottle
• 1 envelope dry onion soup and recipe mix
• 1/4 teas. dried thyme
• 3 TBL cornstarch

Preparation

Step 1

Trim the roast of excess fat, and salt and pepper to taste. set aside.
Place potatoes in the bottom of a 2 1/2 quart slow cooker.
Add Carrots, onion slices and canned tomatoes with juices.

In a small bowl combine the wine, soup mix & thyme. Mix well.
Place the roast over the vegetables, and pour wine mixture gently over the meat.

Cover in the slow cooker, and cook on low for 8-10 hours.

Remove the vegetables and roast with a slotted spoon to a platter.
Slice meat as desired.

Remove about 1/2 cup of liquid to a small jar with a tight fitting lid and add the cornstarch to the jar.
Shake to remove all bumps.
Add back to the slow cooker and cook 1-3 minutes to thicken the juices.

Serve the gravy over the meat and vegetables.