Ingredients:

3 lbs lean beef roast or 3 lbs venison roasts

1 (10 1/2 ounce) can94% fat-free cream of mushroom soup, undiluted

1 cup cabernet sauvignon wine or 1 cup dry red wine

2 tablespoons very low-sodium beef bouillon granules

3 fresh garlic cloves, minced

1 tablespoon italian seasoning

2 teaspoons thyme leaves

1 tablespoon liquid hot pepper sauce or 1 tablespoon tabasco sauce

1 large onion, diced

1 (8 ounce) can sliced mushrooms, drained

6 large potatoes, quartered (optional)

8 carrots, peeled and cut into 4-inch-long pieces (optional)

3 -4 tablespoons cornstarch (optional)

1⁄4 cup water (optional)

Directions:

1. In Slow Cooker, add soup, wine, bouillon granules, garlic, onion, mushrooms, hot sauce, and seasonings. Stir to mix well. Add roast.

2. Turn Slow Cooker on high and cook 4-6 hours or until meat is just tender.

3. Serve with optional gravy, carrots and potatoes or cooked noodles or rice.

4. Optional potatoes and carrots: In pot of water, boil potatoes and carrots about 15 minutes until almost done, but still very firm. Drain add veggies to Slow Cooker.

5. Cook an additional 1-2 hours until roast and veggies are very tender.

6. Optional thickened gravy: Remove veggies and roast from Slow Cooker and place in covered dish to keep them warm while you make the gravy.

7. Make a slurry by mixing cornstarch and water until no lumps remain. (Using cold water, a little at a time will help you avoid lumps.).

8. Use Method 1 or 2 to thicken the gravy. Gravy Method 1: With Slow Cooker on High, bring broth to a boil. Pour in the cornstarch slurry and stir to mix.

9. Cover and bring liquid back to boil and boil until thickened, about 1 minute. Gravy Method 2: Pour broth mixture from Slow Cooker into a saucepan. Bring broth to boil and stir in cornstarch slurry. Return to boil, boiling about 1 minute until broth mixture is thickened.

Bon Appetit!