Thank you to Heidi Carmony for her delicious recipe which is great for the cold weather we are finally getting! Heidi is a professional juggler (otherwise known as a mom of two amazing kids, wife and an ad agency director) that loves to cook, travel and play a competitive game of trivia any chance she gets. Enjoy!
Slow Cooker Mushroom and Wine Sauce Pot Roast
Super yummy for a delicious and quick meal for the family that’s always on the go.
1 5-6 pound pot roast
2 cans of cream of mushroom soup
1 package dry onion soup mix
1 cup of water
1-2 cups of freshly sliced mushrooms – depending on how much you like mushrooms
1 medium onion
1 cup of red wine – you know, the bottle that’s been opened forever, but you don’t want to throw it out
1 cup sour cream – optional
Mix cream of mushroom soup, onion soup packet and water into a mixture and make it easy by mixing all in the slow cooker. Place pot roast in the mixture. Add onions and mushrooms.
Cook on low for 8-9 hours or if you have less time on high for 3-4 hours.
With about an hour left to cook, pour in the 1 cup of red wine and stir. Let cook for another hour.
Optional Step 4:
About 15 minutes prior to serving, add 1 cup of sour cream to give it a creamier sauce.