1 | 2-3 lb. roast of choice |
1 Tbsp | kitchen bouquet* |
3/4 c | beef broth |
1can(s) | cream of mushroom soup |
1 pkg | onion soup mix |
1 Tbsp | worcestershire sauce |
1 Tbsp | red wine vinegar |
1/2tsp | garlic powder |
1/2tsp | dried thyme |
1/4tsp | black pepper |
2Tbsp | butter |
2Tbsp | flour
n a medium bowl, combine broth, mushroom soup, onion soup mix, Worcestershire, red wine vinegar, garlic, thyme, and pepper.
Stir to mix well and set aside. Heat a little oil in a large skillet over medium high heat. Brown both sides of the roast ( you'll know it's ready to flip when the meat no longer sticks). Transfer to the crock pot. Add gravy from bowl to skillet. Using a whisk, loosen up brown bits from the bottom of the skillet. Continue to cook until thickened. Pour gravy over roast. Enjoy! * Kitchen Bouquet is a browning/seasoning sauce that helps to add color and a little flavor to meats and gravy. You can usually find it in the grocery with the Worcestershire sauce. If you click on the picture next to step 1, you'll see what it looks like- a little brown bottle with yellow cap and a yellow label.
Note: I got this recipe from Just a Pinch
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