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

{“To thicken”=>nil}

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.

Optional #1:

1

lb. baby carrots

16 oz. bag frozen peas (add during the last 10 minutes of cooking)

Option #2:

Add 4 to 5 pounds potatoes, quartered

(In addition to the carrots and peas)