Ingredients
Bottom round roast
1 envelope onion soup mix
small red potatoes, halved
baby carrots, whole
1 medium yellow onion, diced large
fresh rosemary
2 tblsp butter
2 tblsp flour
½ cup dry red wine
1 ½ cup water
Preparation
Brown the roast on all sides on the stove. Combine onion soup mix with water. Place roast in slow cooker on top of diced onion. Layer in halved potatoes followed by whole baby carrots. Pour in the prepared onion soup mix. Place fresh rosemary over the top of the roast. Cook on high for 6 hours. When done, prepare a rue with the butter and flour in a large sauce pan. Mix in the wine. Add in the liquid from the slow cooker and stir actively until the gravy thickens.
