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Categories:Viewed: 12 - Published at: 8 years ago
Ingredients
- 2 -3 lbs chuck arm pot roast or 2 -3 lbs blade roast
- 3 slices thick cut bacon, diced
- 8 ounces portabella mushrooms, sliced
- 2 cups dry red wine (Cab Sauv. or Merlot)
- 1 large onion, quartered then halved
- 1 (14 1/2 ounce) can beef broth
- 2 teaspoons dried thyme
- salt, to taste
- pepper, to taste
- 1/2 cup flour
- 1 cup cold water
Method
- Place roast in crock pot and season liberally with salt and pepper.
- Cook bacon in skillet until crispy.
- Add mushrooms, wine, onion, broth, and thyme to the crock pot with the roast while you are waiting for the bacon to cook.
- When the bacon is done, add it to the crock pot and give it a good stir to mix all of the flavors together.
- Set your crock pot at low for 7-8hrs.
- I recommend at least 8 hours because your roast will become soo tender it will literally fall apart as you try to remove it from the dish.
- If your roast seems tough yet, just give it a little more time, it will only get more tender the longer it cooks.
- Remove the roast and transfer the remaining sauce to a sauce pan.
- Mix 1/2 cup of flour with 1 cup of cold water.
- Gradually add flour mixture to the remaining sauce while whisking over med high heat until sauce thickens.
- Serve gravy over mashed potatoes.
