During my last FREEZE-O-RAMA, I saw this Savory Merlot Pot Roast in Gooseberry Patch’s Slow-Cooker Recipes Cookbook and I recalled the last time I cooked up a Pot Roast in the slow cooker and I was sold.

So, I grabbed favoritest everything pot and got down to business…

And poured 1 t Olive Oil into the bottom of it and heated it up…

I then grabbed a 3lb Roast and sprinkled it liberally with meat tenderizer and pepper and browned it in my hot pot…

Once I browned it on all sides, I then transferred it to a lined crock pot.

LOVE me some slow cooker liners.

Now I added a bag of my frozen veggies, but you don’t have to…

 I then asked my lovely assistant to grab a can of Cream of Mushroom Soup…

(Thank you Vanna)

Now mix that soup with 1 envelope of Onion Soup Mix… word is, it is good for slow cooker recipes.

Says so right there on the box

And 1/2 Cup of Merlot or Beef Broth

Mix it all up really GOODe

Now pour on top of the roast

And put a lid on it for 6-8 hours on high.

Once it was done, I divided it into three portions to freeze: 1 family meal (with gravy), 1 lunch portion (with gravy) and roast beef for a couple sandwiches.

Now Puddie took the one of the freezer meals and made himself some Beef Manhattan… one of his favorite dishes.

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Mingle Monday 

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