I had a pork roast in the freezer so used that with this recipe and it was amazing…served it on a bed of mashed potatoes made with some of the leftover broth from our Tuscan White Bean Soup …that added an amazing flavor to the mashed potatoes also!!
3 lbs. beef roast
½ cup Merlot & Mushroom Slow Cooker Sauce (order at http://www.SimplyKimberS.com)
14 oz. can beef broth
1 packet Roasted Garlic & Herb Cheese Ball Mix (order at http://www.SimplyKimberS.com)
1 cup dry red wine* (optional) …I did not have any so left it out
¼ cup cornstarch
3 Tbsp. cold water
Serve it tonight: Combine first 5 ingredients in a greased slow cooker. Cover; cook on low 7-8 hours. Remove beef; let rest 5 minutes, slice or shred with forks. To make sauce, strain broth and add to a medium saucepan over medium-low heat. In a small bowl combine cornstarch and water. Gradually whisk cornstarch mixture into saucepan until it reaches desired consistency. Salt and pepper to taste. Pour over roast.
Freeze it for later: Combine first 5 ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
*For example, Pinot Noir, Shiraz or Merlot.
Serve with mashed potatoes and steamed green beans.
click here for this recipe and more: Savory Roast Beef
our next grocery lis:
1½ lbs. lean ground beef
1 medium onion, chopped
¾ cup Smoky Bacon BBQ Sauce (order at http://www.SimplyKImberS.com)
15 oz. can red beans, rinsed and drained
8 oz. can tomato sauce
2 Tbsp. Dijon mustard
6 whole wheat buns