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Chuck pot roast with fabulous gravy!
- 2-3 Pounds Chuck Roast
- 1 Can Campbell's Tomato Soup
- 1 onion - I use Vidalia
- 1 Package Lipton Dry Onion Soup
- 1/2 Cup Riunite Red Lambrusco wine (or other burgundy wine of choice)
- 1 Teaspoon salt - to taste
- 1 Tablespoon ground pepper - to taste
- 1 Tablespoon Gold Metal Wondra Flour
Spray inside of crock pot with canola or olive oil.
Spread sliced onions all over bottom of crock pot. Lay chuck roast on top of onions.
Pour ½ cup Riunite Red Lambrusco wine over roast. Spoon entire can of Campbell’s tomato soup directly over pot roast and spread all over top with spoon.
Sprinkle single package of Lipton Dry Onion Soup on top of tomato soup. Add salt and pepper to taste.
Turn on LOW for 8-10 hours OR on HIGH for 6-7 hours.
DO NOT remove lid whatsoever while cooking. When you testing at end the roast should totally fall apart. Remove from crock pot, cover with foil loosely and let it rest for approximately 10-15 minutes
To make gravy turn the crock pot on high after removing the roast; use the juices that are in the crock pot and slowly sprinkle Gold Medal Wondra Flour until you reach the desired thickness.
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