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
- 1/2 cups Red Wine (one You Would Drink)
- 13 cups Balsamic Vinegar
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Dried Rosemary
- 1 Tablespoon Olive Oil
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.
← Back to all recipes