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


Step 1:

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.

Step 2:

Cook on low for 8-9 hours or if you have less time on high for 3-4 hours.

Step 3:

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.



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