Ingredients
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1 large onion, sliced
3 lbs bottom round beef roast
1/2 cup dry white wine (I used Paul Masson Chablis) or 1/2 cup water
1 package dry au jus mix
2 cups beef broth (I used 2 14 oz cans... because my family LOVES the au jus... and because they come in 14 oz cans...)
Preparation
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Place onion in slow cooker.
Add roast.
Combine wine and gravy mix.
Pour over roast.
Add enough broth to cover roast.
Cover.
Cook on high 5-6 hours or low 10-12 hours Remove meat from liquid.
Let stand 5 minutes before slicing thinly across grain.
Note-- I put my roast in at 10:30-- took it out around 5:30-- on high-- it would not slice-- just fell apart it was so well done-- It was good.
but it ended up being shredded beef on our french dip sammiches!
We put it on hoagie (submarine) rolls which I had buttered and toasted in the oven-- and a slice of swiss cheese--.
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