4 pounds beef roast, boneless shoulder, round bone shoulder, chuck roast, or small rump roast 1 tablespoon butter 2 tablespoons tomato paste 1/4 cup water 1 tablespoon kitchen bouquet browning sauce 1/8 teaspoon garlic powder 1 can cream of mushroom soup 1 packet onion soup mix 2 tablespoons dark brown sugar (packed firm) 1/4 cup burgundy wine (optional) 1 additional cup water 1/2 teaspoon table salt 1/8 teaspoon black pepper
Heat a heavy skillet over medium-high heat. Place roast in skillet and sear (brown over high heat) on all sides. Hold it up in the pan with a long handle cooking fork if necessary or with tongs. Remove roast from pan, leaving drippings, if any, in the pan. Place roast in slow cooker.
Put 1 Tablespoon butter in the skillet over low heat. Add 2 Tablespoons Tomato Paste and stir it constantly to caramelize it -- brown it. When brown, add 1/4 cup water to deglaze the pan. Pour this into the crockpot. Pour Kitchen Bouquet on roast, spreading it if necessary with your (clean) hands on all sides. If roast has a fat side, turn it up. Turn crockpot on high. Pour mushroom soup over roast and spread it out with a spatula or spoon. Sprinkle dry soup mix and garlic powder over this. Pour wine (optional) and water over this. Sprinkle with dark brown sugar, salt and black pepper. Reduce heat to low. Cover tightly with lid. Cook on low for 4 to 6 hours. Check and baste with drippings from time to time. Be sure to put the lid back on tightly.
Nita's Note: You can cook the roast in a pan and wrapped in foil in the oven or you can cook it on top of the stove in a Dutch oven. Potatoes, carrots and fresh onion can be added.
Nutritional data has not been calculated yet.
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