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Balsamic Roast with Mushrooms
Submitted by randrok on March 31, 2010 in Beef, Main Courses, Slow Cooker
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 3 pounds Chuck Roast
- 8 ounces, weight Button Mushrooms, Sliced
- 8 ounces, weight Baby Portabello Mushrooms, Sliced
- 1 whole Sweet Onion, Chopped
- 1 package (1 Oz. Packet) Dry Onion Soup Mix
- ½ cups Red Wine (one You Would Drink)
- ⅓ cups Balsamic Vinegar
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Dried Rosemary
- 1 Tablespoon Olive Oil
Preparation Instructions
Season the roast with salt, pepper and rosemary on both sides. Sear over medium-high heat in the olive oil.
Add chopped onion to the bottom of your crock pot. Place the seared roast on top of the onions.
Put the soup mix on top of the roast, then pour on the red wine and balsamic.
Place the mushrooms on top and set your slow cooker to low. Let it go for 6-8 hours.
I served mine with crash hot potatoes and buttery rosemary rolls.
