Ingredients
- 3 to 4-pound bottom round beef roast
- 1 teaspoon salt
- 1 teaspoon coarse pepper
- 1 tablespoon oil
- 1 box (2 packages) dry onion soup mix
- 3 1/4 cups water, divided
- 2 cups red wine
- 2 bay leaves
- 18 gingersnap (about 2-inches each)
- 3 tablespoons cornstarch
- 1/4 cup water
- Cooked egg noodles
- Fresh thyme or rosemary
Directions
- Season beef with salt and pepper.
- Heat oil in stovetop-safe slow cooker cookware over medium-high heat. Brown roast on both sides.
- Sprinkle dry soup mixes over beef. Add water, wine, bay leaves and gingersnaps.
- Cover and place cookware on slow cooker base. Cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours until beef is tender and can still be sliced.
- Remove roast to cutting board. Cover with foil and let stand 10 minutes.
- Disgard bay leaves.
- In a small bowl, stir cornstarch and remaining water until cornstarch is dissovled. Pour into crock. Return cookware to stovetop over medium-high heat, cook stirring contantly until mixture boils. Boil 1 minute, stirring until mixture thickens.
- Slice beef and serve over noddles with gravy. Garnish with a sprig of fresh herbs.
Serves: 6-8
