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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 12 |
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This recipe is a combined recipe. I found many recipes that all sounded great, but not exactly what i was wanting. So I came up with my own what would be good, in my opnion. I hope you enjoy this recipe! Ingredients:
1 (10 1/2 ounce) can cream of mushroom soup |
1 (10 3/4 ounce) can tomato soup |
1 (14 1/2 ounce) can beef broth |
1/2 cup red wine |
1 tablespoon kitchen bouquet browning sauce |
1 teaspoon thyme |
1/2 teaspoon garlic salt |
1/2 teaspoon garlic powder |
1/4 teaspoon fresh ground pepper |
6 lbs beef roast |
1 cup carrot, sliced |
3 medium-large potatoes, cubed |
1 red onion, quartered |
Directions:
1. Mix the soups, beef broth, red wine, browning sauce, and spices together, stirring until there are hardly any lumps left.
2. Place roast in oven dish that has a lid (I use a 9x13 stoneware with a stoneware lid).
3. Pour sauce over roast.
4. Add in vegetables on the sides.
5. Cover, and place in 300* oven and bake for 5 hours.
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