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Prep Time: 15 Minutes Cook Time: 465 Minutes |
Ready In: 480 Minutes Servings: 6 |
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Yummy and EASY. This recipe is great with a green salad and steamed vegetables. Ingredients:
1 (2 -3 lb) beef roast |
1/2 cup red wine |
2 bay leaves |
1/2 teaspoon basil |
1/2 teaspoon marjoram |
salt and pepper |
2 (10 3/4 ounce) cans cream of mushroom soup |
2/3 cup sour cream |
cooked rice or egg noodles |
Directions:
1. Place beef, wine, bay leaves, basil, marjoram, salt and pepper in crockpot. (I always go heavy on the basil and marjoram) Cook on low for 8-10 hours. Remove bay leaves from crockpot and discard.
2. Remove cooked beef from crockpot and cut into small pieces (I found that if it cooks long enough, I can just stir it up and it falls apart - less mess!). Stir soup (I use whatever cream of soups are on hand) and sour cream into cooking juices, then return beef to crockpot and simmer on high for 15-20 minutes. Serve beef with sauce over cooked rice or egg noodles.
3. Doubles easily!
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