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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This is a pot roast recipe that I came up with years ago when I was wanting to do something a little bit different with my roast. Ingredients:
3 lbs beef roast |
1 package onion soup mix |
1 tablespoon dried thyme |
2 cups dry red wine |
1 cup sliced mushrooms |
1 tablespoon cornstarch |
3 tablespoons cold water |
Directions:
1. Mix soup, thyme and wine together.
2. Pour over roast in a dutch oven.
3. Add mushrooms.
4. Cover and cook over medium low heat for 2 hours.
5. When roast is done to taste, remove from pan.
6. Mix cornstarch with cold water in a glass.
7. Turn heat up under pan juices to high.
8. Bring to a boil, then slowly add cornstarch mixture while stirring constantly.
9. Bring back to a boil and cook for 3 minutes.
10. Slice meat and serve with the mushroom gravy.
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