Slow Cooker Burgundy Pot Roast

Last week, I opened a bottle of red, excited about drinking a glass with dinner… but the wine was terrible. I’m no wine snob, but I couldn’t even finish the glass. So I popped the cork back in and wondered what on earth I was going to do with the rest of that wine. Clearly, this called for a cooking experiment!

I started scrounging through the freezer and found a good looking beef roast. Using up ingredients I already had at home, I made Sunday dinner in the crockpot and managed to use up some of the less-than-palatable wine in the process.

Roast with veggies, homemade creamed corn, some redneck garlic bread (yes, those are sandwich rolls), and Olympic Track & Field made for a great night!  Husband thought the wine flavor was a touch too strong.  I don’t agree, but if you want the wine flavor to be very subtle, I would substitute 1/2 cup of the wine with water.

Slow Cooker Burgundy Pot Roast

Ingredients 
Large beef pot roast (I started from frozen)
1 cup red wine
2 cups water
1 packet Lipton Beefy Onion Soup mix
1 tsp garlic salt
1 tsp black pepper
2 cups baby carrots
1 onion, cut into wedges

Preparation Instructions
Spray crockpot with cooking spray.  Place roast in the middle of the pot, then add carrots and onions around the sides.  Pour in wine and water, then add soup mix and spices to the liquid and gently stir a bit to mix in.  Cook on low for 10 hours or until meat is tender and falls apart with fork.

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