Yield: 1 Servings
|3 pounds||Chuck roast (more or less; doesn't have to be an exact size)|
|1||Envelope dry onion soup|
|1 can||Campbell's Golden Mushroom (or regular mushroom) soup|
|1 teaspoon||Dried basil; divided|
|½ cup||Wine (any "flavor") or water|
Trim roast of as much fat as possible, and cut it to fit your crockpot. In the bottom of the crockpot, spread half the undiluted mushroom soup; sprinkle half the onion soup and half the dried basil on top. Set roast in (no need to brown it first, though you may if you wish). Spread the other half of the soups and sprinkle the rest of the basil on top of the roast.
Pour wine or water over all. Let it cook on high for 6 to 8 hours, or on low for 8 to 10 hours.
To serve: Remove roast from the crockpot and slice it. Skim fat from the wonderful gravy in the pot. Arrange the sliced meat on a serving dish, and serve the gravy separately. Mashed potatoes and a nice vegetable (steamed broccoli, baked squash, or carrots dressed with a little butter and a light sprinkle of sugar?) complete a nice cold-weather dinner.
Posted to MC-Recipe Digest V1 #879 by Marilyn Olander <molander@...> on Nov 01, 1997