Pot Roast Recipe

Recipe Ingredients

• 1 can (10 3⁄4 oz) condensed golden mushroom soup
• 1⁄3 cup dry red wine, such as merlot, zinfandel or cabernet sauvignon
• 2 Tbsp tomato paste
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 3 1⁄2- to 4-lb boneless bottom round roast or chuck roast
• 1 lb carrots, peeled and cut into 2-in. pieces, thick pieces halved lengthwise

Recipe Preparation

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.