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Categories:Viewed: 43 - Published at: 4 years ago
Ingredients
- 2 34 lbs beef roast
- 26 ounces condensed cream of mushroom soup
- 8 ounces red wine
- 4 tablespoons Worcestershire sauce
- 2 teaspoons kosher salt
- 1 lb elbow macaroni
Method
- Place roast in crock pot and sprinkle with kosher salt.
- add condensed soup (do not hydrate), wine, & worcestershire sauce.
- cook on LOW for 6 - 8 hours or until roast is cooked and tender.
- serve over cooked pasta.