Red Wine Crockpot Roast
- 2 C. red wine
- 1/2 C. water
- 1 envelope dry onion soup mix
- 1 Tbs. brown sugar
- 1 tsp. dried rosemary or fresh rosemary
- 4 lb. trimmed beef roast
- 1-2 tsp. cornstarch
Place roast in crock pot and season with pepper. Mix the rest of the ingredients together and pour over roast. Cover and cook on low 6-7 hours. Remove roast to rest on platter. Turn crock pot to high. Whisk cornstarch into juices to thicken. This makes a wonderfully tasty au jus, or over mashed potatoes.
Variations: Add garlic, pearl onions, mushrooms etc.