Choose the best and most inexpensive cut for your needs. I prefer a sirloin roast - it has a bit more fat, but is more flavorful & generally less expensive than chuck roasts.
Ingredients:
2 lbs. sirloin roast
1 tbs. olive oil (do not use EVOO - it will burn in this recipe)
1 can cream of mushroom soup
1 envelope dry onion soup mix
1 large Vidalia or sweet onion, coarsely chopped
3 red potatoes, diced
3 cloves minced fresh garlic
1 tsp. sea salt
1/2 c. red wine
Pepper, to taste
10-15 baby carrots
1. Pour olive oil in pan over medium-high heat. Add onion & saute' for 5 minutes, under tender & almost translucent. Add garlic & potatoes. Saute 2 minutes more. Arrange onions & potatoes around side of the pan, to make room for the roast.
2. Generously season roast on both sides with sea salt & pepper. Place in hot pan; brown on first side, about 3-4 minutes. Slowly add red wine. Lower heat to medium. Let simmer 8-10 minutes to burn off alcohol. Flip roast & let simmer for 5 minutes. Turn off burner.
3. Add entire contents of pan to crock-pot. Turn on high heat.
4. Sprinkle dry onion soup mix over roast.
5. Add can of cream of mushroom soup & 1.5 - 2 cans of water, enough to cover roast. Add carrots.
6. Let roast cook, undisturbed, for up to 8 hours. Stir occasionally after 4-6 hours, if possible (if not, no worries! This dish pretty much cooks itself!). After 8 hours, turn heat to low, if not ready to eat (roast will be just as good after 12 hours - trust me).
7. Allow to cool slightly, serve with roasted veggies, mashed potatoes or rice (roast makes an incredibly gravy), garlic bread, salad & enjoy!
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