THIS IS A VERY VERSATILE RECIPE, WEATHER YOU HAVE A LOT OF TIME OR NOT SO MUCH, THIS ROAST CAN BE MADE IN THE OVEN OR IN THE CROCK POT. AND THE FLAVORS ARE AWESOME. So if you have a busy day ahead, just throw it in the crockpot.This recipe is by special request from a new member Debbie Phelan. Yes this one is in my cookbook. My family and I enjoy it quite often, and often share with a neighbor or two.
Make sure the whole roast will fit into your crockpot, if not cut in half.and place in crock pot one half on top of the other. use a 5 quart size crockpot or larger.
In a small bowl, combine the dry onion soup mix, brown gravy mix, salt, dried thyme, dried marjoram, cornstarch, cold water, and cooking wine. Stir until well blended and pour mixture over roast in slow cooker.
Cover and cook at low setting for 8 to 10 hours. Remove roast from slow cooker, and let cool slightly before cutting into slices. An electric knife works very well for this step.
If desired add various vegetables to bottom of crock pot, like potatoes, carrots, parsnips, and onions, & mushrooms BEFORE adding meat. You may add any or all of the optional veggies if desired.
If you are cooking in oven follow steps in #1 & #2 add veggies if desired,around meat, in large dutch oven or large cast iron skillet.COVER TIGHTLY WITH LID OR FOIL. Put in preheated 275 degree F. oven and cook for 4 hours. Remove from dutch oven or skillet and place on platter, allow to cool before slicing, preferably with an electric knife.. Serve while still warm.