Adapted from Woman's Day Magazine - November 2010
This is so easy and delicious! It took me 33 years to realize how great a slow cooker is. I never realized what I was missing until I bought one a few months ago. Dinner was cooking while we cut our Christmas tree down. A few minutes of preparation before it goes into the cooker and you are guaranteed a great meal with plenty of gravy.
3 tbsp olive oil
1 can Campbell's condensed golden mushroom soup
1/2 cup dry red wine such as merlot
3 tbsp tomato paste
1 tbsp chopped garlic
1 tsp thyme
3-1/2 to 4 lb boneless bottom round roast or chuck roast
1 lb carrots, peeled and cut into long halved pieces
A slow cooker doesn't brown anything so before I start the slow cooking I like to cook the meat first. Pour your colive oil into a pan (not the slow cooker) and brown the meat turning every few minutes to get all the sides of the meat dark. This should take about 10 minutes.
In a large slow cooker stir together soup, wine, tomato paste, garlic and thyme. Add beef. Arrange carrots around meat.
Cover and cook until meat and carrots are tender on low for 8 to 10 hours or on high for 5 to 6 hours. Remove from cooker and slice beef.
Spoon gravy over top of meat. Serve with mashed potatoes or spaetzles.