8 Servings This recipe is very versatile, and is different every time we make it.
3 to 4 pounds chuck roast or stew beef
2 envelopes onion soup mix
2 cups burgundy wine
2 cups broth or 2 cups water plus two bouillon cubes
2 dried hot peppers crushed (discard seeds)
4 cloves garlic
1 onion minced
2 tablespoons extra virgin olive oil
2 tablespoons cornstarch
2 tablespoons water
2 teaspoons Gravy Master
If you prefer, you can brown the roast or stew beef before adding to the crock pot.
I don’t find it necessary. Saute onion, garlic and hot pepper in olive oil.
Add wine, broth, and onion soup mix. Bring to a boil.
Put roast in crock pot, and pour mixture on top.
Cook 4 to 6 hours on high, or 8 to 10 hours on low.
Thicken sauce with cornstarch and add Gravy Master.
Serve with noodles, rice, or potatoes.
lb. baby carrots
16 oz. bag frozen peas (add during the last 10 minutes of cooking)
Add 4 to 5 pounds potatoes, quartered
(In addition to the carrots and peas)