2 cups red wine
½ cup water
1 pkg dry onion soup mix
1 tbsp brown sugar
1 tsp dried rosemary , or fresh rosemary
4 lb beef roast, trimmed
2 tsp cornstarch
Place roast in crock pot and season with pepper.
Mix the rest of the ingredients together and pour over roast.
Cover and cook on Low for 6 to 7 hours.
Remove roast to rest on platter.
Turn crock pot to High.
Whisk cornstarch into juices to thicken.
This makes a wonderfully tasty au jus, or over mashed potatoes.
Sugar: 2g
:
Calcium: 60mg
Calories: 624kcal
Carbohydrates: 5g
Cholesterol: 209mg
Fat: 35g
Fiber: 1g
Iron: 7mg
Potassium: 1106mg
Protein: 58g
Saturated Fat: 15g
Sodium: 263mg
Vitamin A: 39IU
