Ingredients:

2 cups red wine

1⁄2 cup water

1 (1 1/4 ounce) envelope dry onion soup mix

1 tablespoon brown sugar

1 teaspoon dried rosemary or 1 teaspoon fresh rosemary

4 lbs. trimmed beef roast

1 -2 teaspoon cornstarch

Directions:

1. Place roast in crock pot and season with pepper. Mix rest of ingredients together and pour over roast.

2. Cover and cook on low 6-7 hours. Remove roast to rest on platter. Turn crock pot to high.

3. Whisk cornstarch into juices to thicken. This makes a wonderfully tasty au jus, or over mashed potatoes.

Bon Appetit!