This is a very simple way to prepare roast beef in the slow cooker but full of flavour from the red wine.
I had my doubts but this was delicious! I used cabernet sauvignon & used all wine eliminating the water & adding about half a cup of beef broth... used the whole packet of onion soup, added rosemary & fresh pepper per suggestions by others. I added a a half a bag of frozen pearl onions the last hour (next time I will add a whole bag..they were GOOD) & then reduced the wine sauce w/ the drippings & thickened it w/ some cornstarch mixed in water. I mixed egg noodles w/ butter & italian seasoning, put a little wine sauce on top, sliced the roast & drizzled a little wine sauce on that, plated the roast next to the noodles, garnished w/ a bit of fresh chopped parsley & served it up w/ some glazed carrots. This made a good enough presentation to serve to company. Thanks for the recipe! - 18 Oct 2005 (Review from Allrecipes USA and Canada)
I LOVE this mixture of flavours and I do it all the time, so when I saw this recipe I thought I'd put in a good word for it. I will use the whole package of onion soup mix, and perhaps double the wine (You cannot go wrong with using more wine!) and sometimes I will marinate the roast overnight in the crockpot too. (try throwing in some rosemary and black pepper too) I'll let the roast rest for a while before serving and thicken the juices after skimming the fat off and transferring to a saucepan. Leave all the tasty bits in your gravy, they're so good! It doesn't get much easier than this, or much tastier. - 05 May 2002 (Review from Allrecipes USA and Canada)
As written, this recipe would probably only be a 3 for me, primarily because I think water doesn't add flavor and too much salt because of the onion soup. So, with that precept and the suggestions of others, I made the following changes: swapped out a can of beef broth for the water, decreased the wine to 1/2 c (I used an Australian merlot), added 2 fresh bay leaves, a can of sliced mushrooms (though I admit fresh would be have been better!), a can of mushroom soup, 4 carrots chunked, some thyme. I sifted the onion soup to separate the seasonings from the dried onions, used the dried onions, added more, and used only half the seasoned salt. I cooked for the recommended time, and I'll tell you what...this was absolutely maddeningly delicious! We loved it and can't wait to have it again!!! Thank you for a good basic recipe and great suggestions from others on which I built my own. I couldn't have done it without you!! - 08 May 2007 (Review from Allrecipes USA and Canada)